Rice Casserole With Peach Sauce
Ingrediënten
Ingredients for 10 Servings
- 10.5 oz 300 g Organic short grain rice
- Salt
- 3 oz 80 g Dates
- Pulp of 1 vanilla bean
- 2¾ tbsp 40 g Butter or untempered vegetable margarine
- 3 Egg yolks
- 3 Egg whites
- 2 tbsp 30 g Granulated sugar
- Fat of your choice for the pan
- Confectioner’s sugar for dusting
For the Peach Sauce
- 26 oz 750 g Peaches
- 1 cup 250 ml Sour cream
- 2 tbsp Low-fat quark
- 2 tbsp Honey
Instructies
- Boil the rice in about 1 quart of lightly salted water for 40 minutes, let sit for 15 minutes with the lid on, then let cool.
- Preheat oven to 400 °F (200 °C).
- Chop the dates, boil briefly with 4 tablespoons of water and the vanilla pulp, and then remove from heat.
- Melt the butter in it and then add the egg yolks.
- Purée with an immersion blender.
- Mix the date purée into the rice.
- Beat the egg whites to stiff peaks with the granulated sugar.
- Fold in.
- Fill a greased casserole dish and bake for 55 minutes.
- For the peach sauce, pit the fruit and purée with the other ingredients, then sieve.
- Dust the casserole with confectioner’s sugar and serve with the peach sauce.
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