Rice Casserole with Quince Gratin

For the rice casserole, steam rice in double the amount of lightly salted water with the lid closed for 20 minutes, let cool. Preheat the stove to 200°C top and bottom heat.

Cut apricots into cubes and boil them with the water and vanilla bean grate for 2 minutes.

Remove from heat, melt the soy spread in it and mix with the rice. Stir in the yolks.

Beat egg whites with sugar until firm and fold into rice mixture. Pour into a greased, rolled-out baking dish and bake for about 50 minutes.

Peel and core the quinces and cut into slices. Mix the slices with lemon juice and grated lemon peel and place in an ovenproof dish.

Spread honey on top and put in the oven for the last 30 minutes for the rice casserole. Arrange the rice casserole with the quince gratin and serve.

Preparation Tip:

This quantity is enough for 2 people as a sweet main dish and for 4-6 people as a dessert. When I prepare the rice casserole as a dessert, I use a small ramekin for each serving.

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