in Dessert Recipes

Rice pudding with cherry sauce

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Ingredients for 3 servings:

  • 1 lemon(s), untreated
  • 800 ml milk
  • 20 g butter
  • 1 tbsp sugar
  • 200 g rice (short grain rice)
  • 400 g cherries
  • 2 tbsp powdered sugar

Instructions

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

Wash the lemon, dry it, and cut off a large piece of rind. Squeeze out the juice. Bring the milk, butter, sugar, and lemon zest to a boil while stirring. Add the rice, cover, and cook over very low heat for 25 minutes, until tender but still grainy and fairly moist. Add more milk during cooking, if necessary. When the rice is tender, remove the lemon zest. Meanwhile, wash, pick, and pit the cherries. Purée in a blender. Mix with powdered sugar and lemon juice. Serve as a sauce with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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