John Myers
Ingredients for 3 servings:
- 250 g rice pudding (short grain rice)
- 750 ml milk (1.5%)
- 3 tbsp sugar (heaped tbsp)
- some lemon juice
- 1 m.-sized cinnamon stick(s)
- 2 m.-sized eggs
- 1 jar morello cherries, drained
- 1 packet of vanilla sugar
- ½ pack of almond flakes
- Fat for the mold
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
a sweet treat – cold or warm
Bring the rice pudding to a boil with the milk, sugar, lemon juice, and cinnamon stick. Cook over low heat until the rice is no longer firm to the bite or grainy. Separate the eggs and stir in the egg yolks. Layer the rice pudding and the drained sour cherries alternately in a lightly greased baking dish. Beat the egg whites with the vanilla sugar until stiff and spread in a wave-like pattern over the top layer of cherries. Sprinkle with the almond slivers. Bake in a preheated oven at 200°C (top/bottom heat) for a maximum of 15-20 minutes until golden brown.
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