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–+ servings
Reisauflauf - Baked Rice Pudding

Baked Rice Pudding Casserole

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Traditional family recipe for Baked Rice Pudding with butter, sugar, egg yolks, lemon, vanilla, beaten eggwhites, sliced apples and optionally raisins.
Arbeitszeit 45 Minuten
Baking Time 1 Stunde
Portionen 6 portions

Zutaten

For cooking the rice

  • 1 l milk
  • pinch of salt
  • 30 g butter or margarine
  • 200 g rice

For the casserole

  • 60 g butter or margarine
  • 80 g powdered sugar
  • 1 tbsp. vanilla sugar or vanilla flavor
  • juice of ½ lemon
  • Lemon zest of 1 lemon optional, also very good with orange zest
  • 3 eggs optional
  • 30 g raisins
  • 4 medium sized apples

to grease the baking tin

  • 1 tbsp. butter/margarine
  • 1 tbsp. breadcrumbs

Anleitung

  • Add a little salt to the milk, add the butter/thea, bring to the boil, then cook the rice until soft. Leave to cool.
    Separate the eggs. Beat the egg whites with a mixer until stiff. Beat the butter, sugar, vanilla sugar, lemon juice and zest with the egg yolks until fluffy. Mix into the cooled rice mixture. Then fold in the beaten egg whites and raisins.
    Grease the baking dish and sprinkle with breadcrumbs.
    Peel the apples and cut into thin slices.
    Pour half of the rice mixture into the dish. Top with apples and pour the second half of the rice mixture over the top, smooth down.
    Cover and bake at 160°C (320°F) for approx. 60 minutes. (Some ovens require up to 180°C/360°F).
    Serve sprinkled with powdered sugar.
    Sometimes the rice pudding is/was also served with raspberry syrup.

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August 23, 2024

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/austrian-baked-rice-pudding-recipe-with-apples/