Fried rice balls with warm sour cherries

Ingredients for 2 servings:

• 600 ml milk
• 150 g rice pudding
• some lemon zest, grated
• 1 tbsp sugar
• ½ jar sour cherries
• 1 packet of vanilla sugar
• 1 tbsp sugar
• some cinnamon powder, to your taste
• 1 tbsp cornstarch
• Breadcrumbs for rolling
• Oil for frying

Instructions

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

This is how rice pudding works

Bring the milk to a boil with the rice, lemon zest, and sugar. Simmer gently for about 25 minutes, stirring frequently to prevent sticking. Cover and let it expand, then let it cool. With slightly damp hands, form walnut-sized balls and roll them in the breadcrumbs. Drain the sour cherries and pour the juice into a saucepan. Take half a cup of the juice and mix it with the cornstarch. Stir in the sugar and cinnamon, bring to a boil, and thicken with the cornstarch. Pour the hot juice over the drained cherries. Heat the deep fryer to 180°C, fry the rice balls until golden brown, then drain. Place the rice balls and cherries on the plates. Serve the remaining cherries separately in a bowl.