Cherry-rice casserole

Name: Cherry-rice casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 glass (720 ml; drained weight 350 g) Cherries; 1 l Milk; 1 pinch Salt; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 250 g Rice Pudding; 4 Eggs (size M); 50 g Butter; 100 g Sugar; 1 package Vanillin sugar; 250 g Low-fat curd; 7-10 Tbsp Cinnamon and sugar; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 glass (720 ml; drained weight 350 g) Cherries
1 l Milk
1 pinch Salt
7-10 Tbsp thinly peeled rind of 1 untreated lemon
250 g Rice Pudding
4 Eggs (size M)
50 g Butter
100 g Sugar
1 package Vanillin sugar
250 g Low-fat curd
7-10 Tbsp Cinnamon and sugar
7-10 Tbsp Grease

Directions

1
Drain the cherries. Put milk, salt, lemon peel and rice in a pot. Bring the rice mixture to the boil once and let it swell for 25 minutes at low heat. Remove lemon zest.
2
Let it cool down. In the meantime, separate the eggs. Cream egg yolks, butter, sugar and vanilla sugar. Stir in rice and quark. Beat the egg whites until stiff and fold into the rice mixture. Grease 6 cups (250 ml each).
3
Halve the rice mixture. Fold half of the cherries under one half and fill into the cups. Spread the rest of the rice mixture on top. Place cups on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.
4
After 20 minutes spread the remaining cherries on top. Sprinkle with cinnamon and sugar and serve warm or cold.