Rhubarb-cream-milk rice casserole

Ingredients

Directions

1. 1

   Bring milk and cream to the boil in a saucepan. Stir in rice pudding, bring to the boil and let it swell at low heat for 30-40 minutes, stirring from time to time.

2. 2

   In the meantime, clean and wash the rhubarb and cut it into pieces of about 1.5 cm width. Put 100 ml maple syrup into a pot and simmer on low heat for 5-6 minutes until the rhubarb is soft but not yet decomposed.

3. 3

   Stir pudding powder and 3 tablespoons of water until smooth. Stir into the boiling rhubarb and simmer for 1 minute. Put the rhubarb into an ovenproof dish.

4. 4

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Stir 75 ml maple syrup into the rice pudding. Separate the egg. Beat egg white and 1 pinch of salt until stiff. Whisk egg yolk and stir into the rice pudding.

5. 5

   Fold in the beaten egg white.

6. 6

   Spread rice pudding on the rhubarb, sprinkle with oat flakes. Sprinkle with approx. 1 tablespoon maple syrup. Bake in a hot oven for about 10 minutes.