Summary

Ingredients

• 250 g rice puddin (short rain rice)
• 750 ml milk (1.5%)
• 3 tablespoon sugar (heaped )
• some lemon juice
• 1 medium cinnamon stick (s)
• 2 medium egg (s)
• 1 glass morello cherries, drained
• 1 packet vanilla sugar
• 0.5 ½ pack almond slivers
• Fat for the shape

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Instructions

1. Bring the rice pudding with milk, sugar, lemon juice and cinnamon stick to a boil. Cook over low heat until the rice is no longer firm to the bite or grainy. Separate the eggs and stir in the yolks.
2. Layer the rice pudding and the drained sour cherries alternately in a lightly greased baking dish.
3. Beat the egg whites with the vanilla sugar until stiff and spread them in a wave-like shape on the top cherry layer. Sprinkle with the almond slivers.
4. Baked in a preheated oven at 200 ° C top / bottom heat for a maximum of 15 - 20 minutes until golden yellow.