Sweet rice balls

Ingredients for 4 servings:

• 125 g rice pudding
• 500 ml milk
• 1 pinch of salt
• 300 g cherry(s), pitted
• 5 tbsp maple syrup
• 3 tbsp water
• 1 packet of vanilla sugar
• 20 g butter
• 25 g sugar
• 1 egg yolk
• 100 g flour for shaping
• Oil for frying
• 4 tbsp eggnog
• Mint for garnishing
• 2 tbsp powdered sugar for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Bring the rice to a boil in a saucepan with milk and salt, cover, and simmer over low heat for about 20 minutes. For the sauce, boil the cherries with maple syrup and water in another saucepan for about 2 minutes, then let cool. Place 14 of the cherries on kitchen paper. Puree the rest until very fine. Mix the swollen rice with the vanilla sugar, butter, and sugar. Let cool slightly and then fold in the egg yolk. Using well-floured hands, form 1 tablespoon of rice dough into balls, place a drained cherry in the center of each, and press the flour around the balls to firm them up. Fry the rice balls in batches in hot oil at 180°C until golden brown, then let them drain on kitchen paper. Arrange the rice balls in batches on top of the sauce, drizzle with advocaat, and serve garnished with powdered sugar and mint.