Pistachio milk rice with baked apple rings

Ingredients:

1 liter milk

250 g milk rice

1 lemon

60 g pistachio kernels

60 g almonds

1 egg

70 ml milk

100 g flour

3 apples

6 tbsp butter lard

mint leaves

powdered sugar

Preparation:

1. Boil the milk and rice with constant stirring, reduce the heat and, with the lid closed, cook gently over low heat for approx. 20 minutes, stir once, switch off the oven and let it rest for 10-15 minutes. 

2. Meanwhile, wash lemon, dry, rub 1 tablespoon of shell. 

3. Finely grind pistachios and almonds in a food processor, put everything under the cooked milk rice, keep warm.

4. Separate the egg, stir the egg yolks with the milk, stir in the flour. 

5. Let it swell for 10 minutes. 

6. Beat egg whites until stiff and fold in. 

7. Cut apples into finger-thick slices. 

8. Heat clarified butter in a deep frying pan. 

9. Pull the apple rings through the dough and bake in the hot clarified butter until golden brown, turning it once. 

10. Remove from pan and drain on kitchen paper. 

11. Distribute the baked apple rings with the pistachio milk rice on the plates, garnish with mint leaves and icing sugar and serve.

Source of Recipe:

Edeka.de