Rice-cherry casserole with chocolate topping

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Bring milk, rice and salt to the boil while stirring and allow to swell over a low heat for 25-30 minutes. Let the finished rice almost cool down. In the meantime, pour the cherries onto a sieve and collect the juice. Stir starch with a little cherry juice until smooth. Boil up the rest of the juice, 30 g sugar and lemon peel.

2. 2

   Stir in cornflour, bring to the boil again briefly and add the cherries. Let cool down as well. Stir softened butter and 30 g sugar until creamy. Separate the eggs. Add egg yolks, aniseed and vanilla flavouring and stir until foamy. Then stir in the rice by the spoonful. Put it into a large, greased casserole dish (it can be a little uneven) and spread the cherries on top of it, also unevenly. Bake in a preheated oven (electric: 200 °C / gas: level 3) for 25-30 minutes. Beat the egg white until stiff and add the remaining sugar. Stir in the lemon juice at the end.

3. 3

   Put it into a large, greased casserole dish (it can be a little uneven) and spread the cherries on top of it, also unevenly. Bake in a preheated oven (electric: 200 °C / gas: level 3) for 25-30 minutes. Beat the egg white until stiff and add the remaining sugar. Stir in the lemon juice at the end. Fold in chocolate and nuts, except for a little bit for sprinkling. Pour the mixture onto the casserole, spread loosely and sprinkle with the remaining nuts and chocolate. Bake for another 10 minutes until golden brown and serve warm.

4. 4

   Per portion (4) approximately 3990 kJ/ 950 kcal. E: 23 g/ F: 33 g/ KH: 138 g. Per portion (6) approx. 2640 kJ/ 630 kcal. E: 15 g/ F: 22 g/ KH: 92 g