Rice Bake with Apricots

Ingredients

• 375 gRice
• 125 gButter
• 175 gSugar
• 1 pcsVanilla bean
• 1500 mlMilk
• 8 pcsEgg yolk
• 8 pcsEgg white
• 400 gApricot
• 45 gJam
• 1000 mlWater

Instructions

1. 1

   Prepare and parboil the rice

   • Rinse the rice briefly under cold water.
   • Bring plenty of water to a boil, add the rice and cook 2–3 minutes, then drain in a sieve (parboil as in the original).
2. 2

   Cook the rice in milk

   • Heat milk, butter, sugar and the split vanilla pod in a wide pot (do not boil vigorously).
   • Add the parboiled rice and simmer gently, stirring occasionally, until the grains are tender and the mixture is thick (about 25–35 minutes).
   • Remove the vanilla pod and let the rice steam briefly.
3. 3

   Fold in eggs and prepare apricots

   • Stir in the egg yolks one by one into the still-warm rice.
   • Whisk the egg whites to stiff peaks and fold gently into the rice mixture.
   • Cook the apricots with 50 g sugar until tender and syrupy; let cool slightly.
4. 4

   Layer and bake

   • Butter an ovenproof dish. Layer rice and apricots alternately and finish with a rice layer.
   • Bake in a preheated oven at 160 °C for about 60 minutes, starting gently so it cooks through evenly until golden on top.
   • Let rest briefly before serving.
5. 5

   Decorate and serve

   • Spoon apricot purée or jam into the center and around the bake after removing from the oven.
   • Serve warm.