Rice pudding with cherry compote

Ingredients for 4 servings:

• 500 g cherries
• 3 tbsp sugar
• 1 lemon(s), juice
• ¼ stalk(s) cinnamon
• 1 liter of milk
• 1 packet of vanilla sugar
• 180 g rice pudding
• 8 eggs
• 3 tbsp sugar
• 2 tbsp butter
• powdered sugar
• possibly cinnamon, chocolate sprinkles or cocoa powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Compote: Stem, wash, and pit the cherries. Cover and simmer in a saucepan with 1/8 l water, sugar, lemon juice, and cinnamon bark over low heat. Cook the compote until the cherries are soft but not falling apart. Let it cool and refrigerate. Schmarren: Bring the milk and vanilla sugar to a boil and stir in the rice. Simmer over low heat until soft. Let it cool. Separate the eggs and beat the egg whites with the sugar until fluffy. First stir the egg yolks into the rice pudding, then carefully fold the egg whites into the mixture. Heat the butter in a pan. Pour the rice mixture into the pan about 3 cm thick. Bake until the underside is golden brown. Turn the Schmarren over and bake briefly again. Then place it in a preheated oven at 160°C and bake for about 10 minutes. Tear the Schmarren apart with two forks. Serve the Schmarren with the compote and sprinkle with powdered sugar. If you like, you can also sprinkle with cinnamon, chocolate sprinkles, or cocoa powder.