Rinse the rice several times. Pour about 1.5 cups of water over the rice and simmer in a saucepan. Skim off any foam and add salt. Once the water has been absorbed, stir in the milk and 50 g of sugar. Cooking time for rice porridge with milk will be approximately 25–35 minutes. Stir constantly to prevent burning. The porridge should be moderately viscous and thick. Add butter. Cover and let cool slightly.
Separate the eggs into yolks and whites. Beat the whites with 100 g of sugar until stiff peaks form. While whisking, you can add 3-4 drops of lemon juice. This will make the pudding light and airy. Lightly beat the yolks with a fork.
Wash the apples, peel and core them, grate them on a coarse grater or cut into small slices.
Combine all ingredients in a bowl. Thoroughly mix the rice with the yolks, egg white foam, apples, cinnamon, and vanilla.
Grease a baking dish with butter, sprinkle with breadcrumbs, and pour in the rice-apple mixture. Smooth it out with a spatula. Then bake the pudding in a preheated oven for 30-40 minutes. The finished dish should have a golden crust and a delicious aroma. Cut the pudding into portions only when it has cooled completely to help it retain its shape. Your delicate and light dessert is ready!
