Rice pudding with mother love

Name: Rice pudding with mother love
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Vanilla pod; 1 litre Milk; 225 g Rice Pudding; 425 ml clear apple juice; 1 pck (each 300 g) Frozen sour cherries; 1 pck. Vanilla sauce powder (for cooking); 3,5 TABLESPOONS Sugar; 1 TEASPOON Cinnamon

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Hach, homemade rice pudding simply always caresses the soul. Today it is just the right soul food - and at the same time it satisfies our hunger for sweets.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Vanilla pod
1 litre Milk
225 g Rice Pudding
425 ml clear apple juice
1 pck (each 300 g) Frozen sour cherries
1 pck. Vanilla sauce powder (for cooking)
3,5 TABLESPOONS Sugar
1 TEASPOON Cinnamon

Directions

1
Cut the vanilla pod open lengthwise, scrape out the pulp with the back of a knife. Put milk, vanilla pulp and vanilla pod into a pot and bring to the boil. Add rice pudding and bring to the boil. Reduce heat and let the rice pudding swell for about 20 minutes (stir in between).
2
Bring 350 ml apple juice and cherries to the boil in a saucepan. Stir sauce powder, 75 ml apple juice and 2 tbsp. sugar until smooth. Stir into the boiling cherries. Bring to the boil and simmer for about 1 minute while stirring. Remove from the stove.
3
Remove the vanilla pod from the rice pudding, stir in 1 tablespoon of sugar. 1⁄2 Mix tbsp. sugar and cinnamon. Arrange rice pudding with some of the cherries on plates and sprinkle with cinnamon sugar. Serve the rest of the cherries separately.