Citrus milk rice with cherries

Name: Citrus milk rice with cherries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 l low-fat milk; 7-10 Tbsp Salt; 2-3 TABLESPOONS clear liquid honey; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 200 g Rice Pudding; 1 glass (720 ml) Cherries; 25 g Cornstarch; 1-2 stem(s) Mint; 7-10 Tbsp fine grated lemon peel of 1 untreated lemon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 l low-fat milk
7-10 Tbsp Salt
2-3 TABLESPOONS clear liquid honey
7-10 Tbsp thinly peeled rind of 1 untreated lemon
200 g Rice Pudding
1 glass (720 ml) Cherries
25 g Cornstarch
1-2 stem(s) Mint
7-10 Tbsp fine grated lemon peel of 1 untreated lemon

Directions

1
Bring milk, salt, honey and lemon peel to the boil. Stir in rice pudding and let it swell at low heat for about 40 minutes, stirring occasionally. Meanwhile drain the cherries, collecting the juice. Bring the juice to the boil, except for 4 tablespoons.
2
Stir starch with 4 tablespoons of juice until smooth, bind juice with it, bring to the boil again. Stir in cherries. Wash mint, dab dry and cut leaves into strips. Arrange rice pudding and cherry compote on plates, sprinkle with mint and lemon julienne