Apples in the rice pudding bed

For 4 people
  • 8 Apples (approx. 175 g each)
  • 4 EL lemon juice
  • 500 ml clear apple juice
  • 45 g sugar
  • 1 l Milk
  • 1 pinch salt
  • 200 g Rice pudding (short grain rice)
  • 2 Eggs (Size M)
  • 75 g Crunchy muesli
  • Mint and apple wedges
  • fat
60 minutes
Wash, peel and halve apples and cut out the core. Cut into the top of the apple several times. Drizzle with lemon juice. Bring the apple juice, 500 ml water and 25 g sugar to the boil in a large saucepan.
Cover and simmer on low heat for 10-15 minutes (depending on the apple variety, must not disintegrate) Then carefully lift it out with a slotted spoon and drain on kitchen paper.
In the meantime, bring the milk, salt and 20 g sugar to the boil in a saucepan. Add rice and cover and let soak for about 30 minutes over low heat. Stir several times. Then pull from the stove.
Separate eggs. Mix the egg yolks and 1 tablespoon rice pudding in a small bowl, stir into the remaining rice pudding. Beat egg whites until stiff and inFold two servings under the rice pudding. Pour the rice pudding into 4 small, lightly greased, ovenproof portion molds or a large dish.
Place apples on top, sprinkle with muesli. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes. Serve garnished with mint and apple wedges.
1 person approx:
  • 510 kcal
  • 2140 kJ
  • 16 g protein
  • 18 g fat
  • 70 g carbohydrates


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