John Myers
Ingredients for 4 servings:
- 200 g rice (round grain)
- Water
- 3 eggs
- 150 g sugar
- 200 g cream cheese, reduced fat
- 100 ml milk
- 1 jar morello cherries (approx. 350 g drained weight)
- Fat for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the rice in plenty of boiling water according to the package instructions. Separate the eggs. Beat the egg yolks with 50g of sugar until creamy. Stir in the cream cheese and milk. Drain the cherries and let them drain in a sieve. Drain the rice thoroughly, fold it into the cream cheese mixture, and place it in a greased baking dish with the morello cherries. Bake in a preheated oven at 180°C (top/bottom heat, fan: 160°C, gas mark 2-3) for about 30 minutes. Beat the egg whites with the remaining sugar until stiff peaks form and dot the casserole with the remaining sugar about 10 minutes before the end of the baking time. Return to the oven and finish baking.
Facebook Comments