Belgian-Style Rice Casserole

Ingredients

• 200 g milk rice
• 1 l milk
• 1 piece untreated lemon zest
• 1 vanilla pod
• 1 untreated lemon
• 4 eggs
• 1 pinch salt
• 2 tbsp lemon juice
• 80 g Butter
• 70 g sugar
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Add the milk rice to cold milk, add lemon zest and split vanilla pod, bring everything to a boil, stir, turn off the heat and let the rice soak for about 25 minutes. Remove the lid and allow the rice to cool.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Wash the untreated lemon hot, dry it, peel the zest into strips. Finely chop half of the zest. Separate the eggs. Beat the egg whites with salt and lemon juice until stiff peaks form. Whisk the yolks with butter and sugar until fluffy, fold in the rice and chopped zest, then gently fold in the meringue. Pour the mixture into a greased baking dish and bake for 40-50 minutes. Remove, let cool slightly, dust with powdered sugar and garnish with remaining lemon zest before serving.