Summary

Ingredients

• 750 ml milk
• 175 g rice puddin
• 1 vanilla pod (s)
• 170 grams sugar
• 250 ml cream
• 1 glass sour cherries, pitted
• 3 tablespoon cornstarch
• 4 cl maraschino or kirsch
• Cocktail fruits (cherries)
• Chocolate flakes, or bark chocolate

Print Recipe Pin Recipe

Instructions

1. Cook a rice porridge with milk and rice, halve the vanilla pod and cook with it. Cooking time approx. 45 min on low heat. Scatter 100 g of sugar and let the congee cool. Whip the cream until stiff and fold into the rice.
2. Drain the cherries, collect the juice and bring to the boil with the remaining sugar. Mix the cornstarch with maraschino or kirsch until smooth and stir into the boiling juice. Add the cherries later, bring to the boil briefly and allow to cool.
3. Pour rice into a bowl and arrange the cherry compote on the edge like a wreath.
4. Garnish with cocktail cherries and bark or grated chocolate.