Buy all ingredients right below the recipe
INGREDIENTS
- 280 g round-grain rice
- 400 ml milk
- 30 g butter
- 100 g light cane sugar (60 g for rice, 40 g for filling)
- 50 g honey
- 4 eggs (3 for rice, 1 for filling)
- 1 teaspoon vanilla extract
- zest from half a lemon
- pinch of salt
- butter and breadcrumbs for greasing and dusting the baking dish
- mint for garnish
FOR THE FILLING
- 1 semi-fat quark in a tub
- 30 g raisins (optional, can be soaked in rum beforehand)
- 700 g apricots
INSTRUCTIONS
- 1Rinse the rice, place it in a pot, add milk and 200 ml of water. Salt it. Cook until soft, which takes approximately 15 to 20 minutes. Stir several times during cooking. Let it cool (it doesn't have to be completely cold).
- 2Turn on the oven to top and bottom heat and set the temperature to 180°C.
- 3For the filling, mix quark, egg, honey, and raisins. Wash the apricots, halve them, and remove the pit.
- 4Crack the eggs and separate the whites from the yolks. Add the yolks to the rice along with the melted butter and honey. Add lemon zest and vanilla extract. Mix.
- 5Grease the baking dish with butter and dust with breadcrumbs, or line the dish with baking paper. Pour the mixture into the dish and smooth the surface. Spread the quark filling and arrange the apricot halves on top.
- 6Place in the middle of the oven and bake for 25 minutes. Meanwhile, whisk the egg whites together with 60 g of sugar until light and fluffy. After baking, spread the meringue on top of the bake and grill on medium heat for approximately 3 minutes.
- 7Serve garnished with mint.
