Milk Rice Casserole with Strawberries

Ingredients

• 1 Vanilla bean
• 1 l milk
• 100 g caster sugar
• 1 tsp lemon zest
• Pinch of salt
• 200 g rice pudding rice
• 2 Eggs
• 400 g Strawberries
• 40 g caster sugar
• 100 g Mascarpone
• 2 tsp Cinnamon
• cinnamon stick (for garnish)
• strawberries (for garnish)

Instructions

1. 1.

   Preheat the oven to 180 °C (convection 160 °C; gas: level 2–3).

2. 2.

   Slice the vanilla bean and scrape out the seeds. Add the bean, seeds, milk, caster sugar, lemon zest, and salt to a pot and bring to a boil. Add the rice and simmer on low heat for 35‑40 minutes, stirring occasionally.

3. 3.

   Separate the eggs. Whisk the yolks and fold them into the rice mixture. Beat the whites with an electric mixer until stiff peaks form and gently fold them in.

4. 4.

   Wash the strawberries, pat dry, and remove stems. Puree half of the berries; slice the remaining half. Add caster sugar and mascarpone to the puree and stir until smooth.

5. 5.

   If needed, grease a baking dish with butter. Pour half of the rice mixture into the dish and spread evenly. Spoon the strawberry puree over it, then arrange the sliced strawberries on top. Cover with the remaining rice mixture.

6. 6.

   Sprinkle a little cinnamon over the top and bake for about 15 minutes. Remove the casserole from the oven and serve garnished with cinnamon sticks and strawberries.