Baked cherry milk rice with meringue

Name: Baked cherry milk rice with meringue
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Vanilla pod; 2 packages (250 g each) 4-minute milk rice; 300 ml Milk; 1 glass (370 ml) Sour cherries; 1/2 TEASPOON Cornstarch; 2 Eggs (size M); 2 TABLESPOONS Sugar

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Vanilla pod
2 packages (250 g each) 4-minute milk rice
300 ml Milk
1 glass (370 ml) Sour cherries
1/2 TEASPOON Cornstarch
2 Eggs (size M)
2 TABLESPOONS Sugar

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Bring rice pudding, milk and vanilla pulp to the boil in a saucepan and simmer for 4-5 minutes, stirring continuously.
2
Drain the cherries. Collect 100 ml of juice, stir with starch until smooth. Boil up the juice in a pot, add the cherries and stir in. Remove from heat. Let rice pudding cool down a little
3
Separate eggs. Stir the egg yolks into the rice pudding. Pour into an ovenproof dish and smooth down. Beat the egg whites with the whisks of the hand mixer until stiff, adding sugar. Spread the beaten egg whites over the cherry milk rice. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 15 minutes. Remove from the oven and serve