in Dessert Recipes

Rice pudding with cherries

updated

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Ingredients for 2 servings:

  • 250 ml low-fat milk 1.5% fat
  • Vanilla flavor
  • some sweetener, liquid
  • 100 g rice pudding, dry
  • 100 g cherries (canned without sugar)
  • 1 egg white
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

WW-suitable, 4* per portion

Bring the milk to a boil with a few drops of vanilla extract and sweetener, stir in the rice, and let it swell, covered, for about 30 minutes. Drain the cherries. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the rice. Pour half of the rice pudding into a shallow baking dish, top with the cherries and remaining rice pudding. Bake the rice pudding casserole in a preheated oven at 180°C for about 20 minutes. WW – 4p per person

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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