Rice pudding casserole "Black Forest style"

Ingredients for 3 servings:

• 150 g rice (short grain rice)
• 750 ml milk
• 3 tbsp brown sugar
• 1 egg(s)
• 1 stalk(s) cinnamon
• 1 small star anise
• 500 g cherry(s) (frozen)
• 20 g chocolate with chili
• some water
• 250 g quark
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dessert not just for children

Caramelize the sugar in a tall saucepan. Once it has completely dissolved, bring to a boil with a little water, then add the milk and spices and simmer gently. Sprinkle in the short-grain rice and let it swell over low heat for about 30 minutes. In the meantime, separate the egg, place the quark in a bowl and mix well with the egg yolk. Now add the frozen cherries, fold in, and set aside. When the rice pudding is ready, remove the spices, add the quark and cherry mixture, and fold in. Transfer the mixture to a buttered casserole dish and bake in a preheated oven (200°C, top/bottom heat) on the middle rack for about 30 minutes. In the meantime, coarsely grate the chocolate and set aside. 12 minutes before the end of the baking time, beat the egg whites until stiff peaks form and brush over the casserole. Bake for another 10 minutes, until the egg whites have a nice color. Remove from the oven and sprinkle with chocolate, serve immediately.