Rice Pudding with Apple Compote

Pour whole milk into a pot and bring to a boil, stirring occasionally.

Stir in the rice for pudding, bring briefly to a boil again, then reduce the heat to low.

Let the rice simmer over low heat for 25–30 minutes, stirring occasionally.

Remove the pot from the heat and stir the sugar into the hot rice pudding.

Whip the egg white until stiff, gradually adding 1 tablespoon of sugar while whipping.

Let the rice cool until lukewarm, then gently fold in the beaten egg white and let the rice cool completely.

Meanwhile, peel, core and cut the apple into small cubes.

Heat 200 ml of water with the lemon juice and 2 tablespoons of sugar in a pot.

Add the apple cubes and simmer gently for about 6 minutes until they are tender but still firm.

Mix the cornstarch with a little cold water until smooth, add to the apple compote and bring briefly to a boil while stirring.

Let the apple compote cool slightly and season with cinnamon.

Serve the rice pudding with the apple compote and dust with cinnamon if desired.