Rice pudding with cherries

Ingredients

Directions

1. 1

   Heat milk and 50 g sugar in a pot. Add rice pudding and cook over low heat for about 25 minutes, stirring occasionally. Remove from the heat and let it cool down for about 15 minutes.

2. 2

   Pour the cherries into a sieve and collect the juice. Mix 4 tablespoons of juice with pudding powder. Boil up the rest of the juice and 25 g sugar in a small pot. Stir the pudding powder into the juice and let it simmer for about 1 minute.

3. 3

   Add the cherries and stir.

4. 4

   Caramelise 1 tablespoon of sugar in a small pot, add almonds and a little cinnamon and mix. Put almonds on a baking paper, spread them out and let them cool down.

5. 5

   Grease an ovenproof dish (1.25 litre capacity). Add rice pudding and cherries alternately by the spoonful. Spread butter in flakes on top. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

6. 6

   manufacturer) bake for about 20 minutes. Remove and sprinkle with almonds.