Rice Casserole

Ingredients

• 375 ml milk
• Salt
• 1 tbsp butter
• 75 g natural whole grain rice
• 1 can saffron
• 2 Eggs
• 1 tbsp sugar
• 2 tbsp chopped almond kernels
• 2 tbsp raisins
• butter (for the dish)
• 1 tbsp bread crumbs

Instructions

1. 1.

   Wash the rice under running water in a sieve and drain.

2. 2.

   Bring the milk with a pinch of salt to a boil, add the rice, stir, cover and simmer over low heat until it is tender and the liquid has been absorbed, then let cool.

3. 3.

   Dissolve the saffron in a little water.

4. 4.

   Separate the eggs; beat the egg whites with a pinch of salt until stiff peaks form.

5. 5.

   Whisk the yolks with the saffron mixture and sugar until frothy.

6. 6.

   Combine the rice with almonds and raisins, fold in the yolk mixture, and gently fold in the beaten egg whites.

7. 7.

   Grease four small oven-safe ramekins (cups), dust them with bread crumbs, and fill with the rice mixture.

8. 8.

   Bake in a preheated oven at 180°C for about 30 minutes until golden yellow.

9. 9.

   Serve hot or cold with compote.