Prepare the products. Cook the rice until soft. This time I used basmati rice.

Make a cream filling for pie. In a saucepan, pour milk, add the butter, 2 tbsp sugar and a little vanilla. Bring to a boil. In a separate bowl mix the starch with the flour, add a little water. Mix well. Add this mixture into the boiling milk, stir quickly, bring to a boil. Remove from the heat. Cool. Add the egg yolks. Stir.

In a working spread the Cup of Fig, black currant berries. Pour our the cream filling. Carefully stir. Spread in a baking dish.

Whisk the egg whites with the remaining sugar.

Put the casserole in a preheated oven. Bake 30-35 minutes at 150-170 degrees. Remove from oven and using a pastry bag decorate with beaten egg whites. Return the casserole for 5 minutes in the oven.

Served with berries.