Rice Pudding and Cherry Casserole
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk, low in fat
- Vanilla flavor
- Sweetener, liquid
- 200 g rice puddin
- 150 g cherry (s), from the lass, without suar
- 2 egg whites
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Bring the milk with a few drops of vanilla flavor and sweetener to the boil, stir in the rice and cover it and leave to swell for about 30 minutes.
- Drain the cherries. Beat the egg white with salt until stiff and fold into the rice.
- Put half of the rice pudding in a flat baking dish, spread the cherries and the remaining rice pudding over it. Bake the rice pudding and cherry casserole in a preheated oven at 180 ° C for about 20 minutes.
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