Rice pudding with cherry compote

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash the lemon hot and peel the peel spirally with a peeler. Put milk and sugar in a pot, add the lemon spiral and bring to the boil while stirring. Stir in the rice and let everything simmer gently for ten minutes, stirring occasionally.

2. 2

   Remove the pot from the heat and allow the rice pudding to swell. In the meantime drain the cherries. Stir starch with some juice until smooth, put the remaining juice into a pot and bring to the boil. Stir in cornflour and let it boil briefly.

3. 3

   Beat the egg white until stiff and fold into the rice pudding. Coarsely chop the pistachios with a kitchen knife. Arrange cherry compote with the rice pudding on plates. Sprinkle with the chopped pistachios and cinnamon.