Rice pudding with cherries

Ingredients for 4 servings:

• 750 ml milk
• 40 g sugar
• 1 packet of vanilla sugar
• 260 g rice (5-minute rice)
• 2 eggs
• 1 jar of morello cherries, 680 g each
• 1 tbsp orange juice for children, port wine for adults
• 20 g cornstarch
• 1 orange(s)
• some fat for the molds
• 50 g almond flakes, roasted

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

like children

Bring the milk to a boil with the sugar and vanilla sugar, add the rice and simmer for 5 minutes. Remove from the heat and let it swell for 10 minutes. Drain the morello cherries and reserve the juice. Mix 3 tablespoons of the juice with the orange juice or wine and cornstarch. Bring the remaining juice to a boil. Stir in the cornstarch mixture and bring to a boil. Segment the orange. Add the orange segments and the morello cherries to the sauce. Grease 4 baking dishes and sprinkle with almonds. Separate the eggs. Beat the egg whites until stiff. Fold the egg yolks and beaten egg whites into the rice. Pour the rice pudding into the dishes and bake in the oven at 200°C for 20 minutes. Serve with the compote.