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Rice Casserole with Apples

8 servings

Ingredients

• 250 g rice
• 0.5 l milk
• 75 g butter
• 160 g sugar
• 4 pcs eggs
• 12 pcs Borsdorf apples
• 1 glass white wine
• 1 pcs lemon
• 1 pcs orange
• crushed rusks (a little)
• butter, in pieces (a little)

Instructions

1. Cook the blanched rice with milk and butter until tender but not too soft.
2. Stir in the sugar and whole eggs.
3. Separately, cook the peeled, halved apples in water and wine with sugar, lemon juice, and zest until tender, ensuring they remain whole.
4. Remove the apples from the liquid, then add orange juice and enough sugar to the liquid until it becomes jelly-like.
5. Place a layer of rice, then a layer of apples, and then another layer of rice into a well-prepared dish, making sure the apples do not touch the sides of the dish.
6. Sprinkle with crushed rusks, top with small pieces of butter, and bake until the casserole is a beautiful yellow.
7. Invert onto a serving dish and pour the jelly-like sauce over it.

Modernized from a treasured 19th-century German cookbook.