Pineapple Rice Casserole

Ingredients

• 1 pineapple
• 5 egg yolks
• 80 g sugar
• 1 packet vanilla sugar
• 0.25 L whipping cream
• 150 g rice pudding
• 300 g milk
• 3 egg whites
• 0.5 bunch Lemon balm

Instructions

1. 1.

   Peel the pineapple, cut into finger‑thick slices, remove the middle woody flesh, and halve. Beat the egg yolks with sugar until fluffy, then fold in vanilla sugar and whipping cream.

2. 2.

   Cook the rice pudding according to package instructions with milk, let cool, then stir in the yolk mixture. Whisk the egg whites very stiff, fold into the batter. Finely chop half of the lemon balm and add it.

3. 3.

   Dice half the pineapple finely, mix into the batter, pour everything into a greased baking dish, top with pineapple slices, and bake at 180 °C for 45 minutes. Garnish with remaining lemon balm before serving.