Chocolate rice pudding with cherries

Ingredients for 5 servings:

• 175 g rice pudding
• 1 liter of milk
• 90 g chocolate (drinking chocolate) or 50 g baking cocoa
• 60 g dark chocolate
• 1 packet of vanilla sugar
• 3 tbsp sugar
• 2 tbsp cornstarch
• 200 ml whipped cream
• 1 jar sweet cherries or sour cherries, approx. 720 ml

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

chocolatey variation in combination with fruity cherries, simply delicious

Bring the milk to a boil in a wide saucepan, stir in the hot chocolate or cocoa powder, and then the rice. Bring everything back to a boil briefly, then reduce the heat to low and cover and let it swell for about 25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Place the cherries in a sieve, drain, and collect the juice. Top up the juice with water to make a total of 0.5 liters of liquid. Add 1 tablespoon of sugar and 4-5 tablespoons of juice to the starch in a cup or bowl, and mix everything together until smooth. Bring the water-enriched juice to a boil in a saucepan, then stir in the starch mixture and simmer for about a minute, stirring constantly. Then fold in the cherries and remove the pan from the heat. Finely grate or chop the chocolate. Alternatively, use ready-made grated chocolate. Add the sugar and vanilla sugar to the soaked rice pudding and stir in. Then add the grated chocolate and fold in. Remove the rice from the heat and let it rest for 10-15 minutes. In the meantime, whip the cream until stiff or semi-stiff. Now serve the rice. Place it on plates, spread the cream on top or fold it in, and garnish with cherries. Serve with the remaining cherries.