Baked Rice Pudding with Apples

- Wash rice under running water. Cook it in 1 liter of milk until the rice is soft. Add a pinch of salt.
The rice should be cooked at lower temperature. Stir all the time because it can stick to the bottom of the saucepan.
– Separate egg yolks and egg whites.
– Thinly grate apples and sprinkle them with a few drops of lemon. Set aside.
– When the rice is cooked add butter and 40 grams of sugar.
– Whisk egg whites and before you finish up with whisking add the remaining sugar (40 grams) and mix it in.
– When the rice is cooled and the butter is melted add egg yolks and stir them into the cooked rice.
– Carefully fold the rice mixture into the egg whites and stir very gently.
– Grease the oven proof pan with butter and coat it with breadcrumbs.
– Fill the dish with a half of the rice mixture and make one thin layer of grated apples. Cover the apples with the remaining rice mixture. Make sure to cover all the apples.
– Bake the rice pudding in a preheated oven for around 45 minutes. For the first 10 minutes bake at 200 degrees C. After 10 minutes lower the temperature to 170 degrees C. If you see that the top is getting too brown just lower the temperature to 150 degrees C.