In a saucepan, bring salted milk and vanilla sugar to a boil. Add long-grain rice and steam at low temperature for 20 minutes until soft. Peel apples and slice thinly. Separate eggs. Mix egg yolks with butter, 50 g powdered sugar, juice of one lemon and raisins. Mix this mixture with the cooled long grain rice. Grease a gratin dish. Pour half of the rice mixture into the mold. Sprinkle with half of the sliced apples and the coarsely grated chocolate. Pour the rest of the rice mixture into the dish. Bake the casserole in the oven heated to 180 degrees for 45 minutes. Whip the egg whites with the remaining powdered sugar until stiff. 15 minutes before the end of cooking, spread the whipped cream on the casserole and bake it. For the compote, cut apples into wedges. Boil water with a little cinnamon bark, cloves, juice of one lemon, sugar and rum. Add apples and thawed berries, make a few min. Serve baked rice casserole with compote, garnish with mint.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on that, use what you like better.