Rice Casserole with Apple-Mango Sauce

Ingredients

• 200 g milk rice
• 1 l milk
• 1 piece 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 dish)
• 1 ripe Mango
• 1 large apple (e.g., Boskop)','2 tbsp sugar','50 ml orange juice','mint (for garnish)

Instructions

1. 1.

   Add the milk rice to cold milk, add the 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. Preheat the oven to 180°C fan.

2. 2.

   Wash the untreated lemon hot, dry rub it and peel the zest into fine strips. Chop the strips finely. Separate the eggs. Beat the egg whites with salt and lemon juice until stiff peaks form.

3. 3.

   Beat the yolks with butter and sugar until fluffy, stir in the rice and chopped lemon zest, fold in the meringue. Pour the mixture into a buttered casserole dish and bake in the preheated oven for 40-50 minutes. For the compote, peel the mango, cut the flesh toward the core, set aside four thin strips and dice the remaining flesh. Peel the apple, quarter it, remove seeds and dice into small cubes.

4. 4.

   Caramelize sugar in a pot, add the apple and mango cubes, sauté briefly, pour in orange juice, reduce heat and simmer the compote on low for 2-3 minutes. Remove from heat and cool. Take the finished rice casserole out of the oven, let it cool slightly, cut into pieces and serve with the compote on plates. Garnish with mango slices and mint sprigs.