Trauttmansdorff rice with sour cherries

Ingredients for 6 servings:

• 250 ml milk
• 250 ml whipped cream
• ½ large vanilla pod(s)
• 1 pinch of salt
• 3 tbsp sugar
• 160 g rice pudding
• 450 g sour cherries, from the jar
• 2 tbsp cherry brandy
• 12 sour cherries, fresh for decoration

Instructions

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

vegetarian

Bring the milk to a boil with 150 ml of heavy cream, the vanilla pod, salt, and sugar, then stir into the rice pudding. Place the pan on the middle rack in an oven preheated to 180°C (top/bottom heat) and let the rice swell for about 60 minutes. Remove the vanilla pod from the rice, scrape out the seeds, and stir into the rice. Let everything cool. Whip the remaining heavy cream and stir into the rice. Drain the sour cherries and drizzle with kirsch. Layer them alternately with the rice in a dessert bowl. Garnish with fresh sour cherries and chill. If the rice is also intended for children, use cherry juice instead of kirsch.