Home · Recipes · Historical Cookbook · Casseroles

Rice Casserole with Apricots

8 servings

Ingredients

• 250 g rice
• 125 g butter
• 125 g sugar
• vanilla (a little)
• 1 l milk
• 6 pcs eggs
• 250 g apricots, cooked in sugar, or apple sauce
• butter, in pieces (a little)

Instructions

1. Cook the blanched and drained rice slowly with butter, sugar, vanilla, and milk until tender and firm, ensuring the grains remain whole.
2. Let it steam, then first stir in the egg yolks, then the stiff beaten egg whites.
3. Alternate layers of rice and apricots in the dish, finishing with rice, top with pieces of butter, and bake over moderate heat for 1 hour.

Modernized from a treasured 19th-century German cookbook.