Poppy Seed Rice Casserole with Peach

For the poppy seed rice casserole, bring milk with vanilla sugar and lemon zest to a boil and add the rice. Cook over low heat until tender and allow to cool.

Empty the peaches into a sieve and set the juice aside. Cut the peach halves into slices. Mix the poppy seeds, rum, vanilla sugar with the peach juice and bring to the boil briefly. Stir in chocolate flakes and flaked almonds.

Separate the eggs and cream the butter well with the yolks. Beat the egg whites until stiff. Mix the butter-yolk mixture into the rice and fold in the snow.

Put half of the rice mixture in a baking dish and spread the poppy seed mixture on top. Place the peach slices on top and spread the remaining rice mixture on top.

Sprinkle with almond flakes and bake the poppy seed rice casserole in the oven at 170°C for about 40 minutes.

Preparation Tip:

You are welcome to add more fruit to the poppy seed rice casserole.

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