Rice Pudding with Apricot Compote
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse lemon and orange in hot water and dry. Peel orange and lemon and squeeze juice from both fruit.
Combine rice, milk, lemon and orange peel and 1 pinch of salt in a pot and bring to a boil. Cook on low heat for about 30 minutes, stirring occasionally.
Melt butter in a saucepan with 60 grams (approximately 2 ounces) of sugar on low heat. Deglaze with 2 tablespoons of hot water and lemon and orange juice. Bring to a boil and add rum and raisins. Combine with rice. Remove lemon and orange peel.
Separate eggs. Whisk egg yolks and fold into rice mixture. Beat egg whites until stiff and fold into rice carefully. Place rice mixture into a buttered baking dish. Bake in preheated oven for about 40 minutes.
When rice pudding is ready, cut into portions. Serve with apricot compote and garnished with mint.
