rice pudding with cherries & cinnamon sugar

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   I wash the cherries, remove the stalks and pit them. I stir 5 tablespoons of nectar, 3 tablespoons of sugar, lemon peel and starch until smooth. Boil up the remaining nectar, stir in the starch, bring to the boil again and simmer for about 1 minute, stirring.

2. 2

   First I remove the lemon, then I add the cherries and simmer everything while stirring for 1-2 minutes. I let the cherries cool down.

3. 3

   I boil the milk and a pinch of salt in a pot. Then I stir in the rice pudding, boil everything up again and let the rice swell for 25-35 minutes at low heat. I stir from time to time, so that nothing burns.

4. 4

   Finally, I stir the cream and vanilla sugar into the rice. Possibly I let the rice cool down a little or completely.

5. 5

   In the meantime I mix the cinnamon with 2 tablespoons of sugar. I arrange the rice pudding with the cherries in deep plates and decorate everything with a balm leaf. Everyone sprinkles the cinnamon sugar over it himself.

Nutrition Facts

KCAL
680 kcal

CARBS
102 g

FATS
22 g

PROTEINS
14 g