Rice Casserole with Chocolate Sauce

Bring milk and butter to a boil, add rice and cook until tender, about 20 minutes. Beat yolks with powdered sugar until foamy and add vanilla sugar, a pinch of cinnamon and some lemon juice. Beat egg whites with granulated sugar until stiff and stir into the rice mixture together with the yolk mixture. Finally, fold in the breadcrumbs. Butter small baking dishes, fill 3/4 of the way up with the mixture and place in a water bath. Bake in the preheated oven at 180 °C for 20-25 minutes. For the chocolate sauce, break both couvertures into coarse pieces. Bring whipping cream and milk to a boil, add couverture and let it melt. Mix with a hand blender and keep warm. Turn out the finished rice casserole onto a plate and garnish with the hot chocolate sauce.

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