Rice Casserole with Apricot Compote

Ingredients

• 1 Organic lemon
• 1 Organic Orange
• 125 g milk rice
• 600 ml Milk
• Salt
• 100 raisins (more if desired)
• 2 tbsp butter
• 80 g sugar
• 1 tbsp rum
• 3 eggs
• butter (for the pan)
• apricot compote (canned)
• mint (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Wash and dry the lemon and orange, then grate them. Cut a small piece of zest from each fruit, halve the fruits, and squeeze out the juice.

3. 3.

   Bring the rice in milk with lemon and orange zest and a pinch of salt to a boil, then simmer on low heat for about 30 minutes, stirring occasionally until it thickens.

4. 4.

   In a saucepan, foam the butter and melt 60 g sugar over low heat. Deglaze with 2 tbsp hot water, lemon and orange juice, bring to a boil, add rum and raisins, and stir into the rice mixture, removing the zest. Separate the eggs; whisk the yolks and fold them into the rice batter. Beat the whites until stiff and fold them in as well. Pour the mixture into a greased baking dish and bake for about 40 minutes.

5. 5.

   Serve on plates topped with apricot compote and garnish with mint.