Can be served for afternoon tea or dinner.
Ingredients:
1 glass of milk
pear
3 tbsp. l. rice
egg yolk
1 hour l. Sahara
a pinch of salt
How to cook:
1. Cook viscous rice porridge from milk and rice, about 15-20 minutes.
2. Then cool the porridge and beat the raw egg yolk into it. Also salt, add sugar.
3. Peel, core and cut the pear into cubes.
4. Grease a baking dish with butter and sprinkle with flour or breadcrumbs.
5. Mix everything with rice and pear. Put the mixture in a baking dish.
6. Put the mold in an oven preheated to 170 degrees for 30 minutes.
The casserole cooks quickly, the crust should only catch on.
7. Serve the finished casserole slightly chilled, cut into portions.
If it is dry, then pour melted butter over the casserole when serving.
Bon Appetit!
Tip: Instead of a pear, you can use apples, grapes, pumpkin, mango or peaches.
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