Rice pudding balls with cherries

Ingredients for 4 servings:

• 600 ml milk
• 140 g rice pudding
• 80 g sugar
• 1 pinch of salt
• some breadcrumbs
• 2 eggs
• Oil for frying
• 3 tbsp sugar
• 1 tsp cinnamon
• some lemon zest
• some flour
• 1 jar cherry(s), approx. 700 ml, 350 g drained weight
• 1 cinnamon stick(s)
• 15 g cornstarch
• 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Place the milk, sugar, and a pinch of salt in a saucepan and bring to a boil. Add the rice pudding and simmer gently for about 30 minutes, stirring occasionally. Spread the rice pudding into a shallow dish and let cool. Heat the oil in a saucepan to 160-170 degrees Celsius. Place flour, eggs, and breadcrumbs on separate plates. Stir the cooled rice pudding together and form a tablespoon of rice pudding into balls with your hands. If desired, place a cherry in the center of the balls. Roll the balls first in flour, then in the beaten egg, and finally in the breadcrumbs. Fry in the oil for about six minutes. Drain on kitchen paper. Mix the cinnamon with 1 teaspoon of sugar and toss the fried balls in it. Drain the cherries, reserving the juice. Mix 3 tablespoons of juice with the cornstarch, pour the rest into a saucepan, add the sugar and cinnamon stick, and bring to a boil. When the juice boils, add the cornstarch and simmer for three minutes. Add the cherries and simmer for another minute. Transfer the cherries to a bowl and let cool. Serve the balls with the sauce.