Rice pudding with hot cherries

Ingredients for 4 servings:

• 750 ml milk
• 1 pinch of salt
• 200 g rice pudding
• 500 g cherries
• 1 packet of vanilla sugar
• 2 tbsp sugar
• 2 eggs
• 50 g breadcrumbs
• powdered sugar
• 50 ml cherry juice
• 1 tbsp cornstarch

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

This makes children happy

Bring milk and salt to a boil. Stir in rice pudding and simmer over low heat for about 40 minutes, stirring occasionally. Wash, stem, and pit the cherries. Bring the cherries, vanilla sugar, and juice to a boil, then simmer covered for 15–20 minutes. Mix the cornstarch with 2 tablespoons of water until smooth. Thicken the compote with this mixture and simmer for another minute. Stir the sugar into the rice pudding, remove from the heat, and let cool for 15–20 minutes. Stir in the eggs and breadcrumbs. Heat the oil in a pan. Using a tablespoon, drop in 3–4 heaping spoonfuls at a time and fry for about 4 minutes, stirring occasionally, until golden brown. Keep the cakes warm. Repeat the remaining rice. Serve the rice cakes and compote. Dust with powdered sugar. Kids love it, but even those with a sweet tooth can’t get enough of it.