Apple and Rice Pudding Gratin

Rinse rice under running water in a colander and drain.

Bring milk with a pinch of salt and butter to a boil, stirring occasionally. Add rice and cook covered on the lowest heat for about 30-40 minutes, stirring. Cool.

Dissolve saffron in a little bit of water.

Separate eggs and beat egg whites with 1 pinch of salt until stiff.

Combine yolks with saffron, cinnamon and sugar and beat until fluffy.

Peel, core and grate apple.

Mix rice with apple, stir in egg yolk mixture and fold in egg whites.

Grease ovenproof dish, sprinkle with breadcrumbs and fill with rice mixture.

Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown.