Summary

Ingredients

• 125 g rice puddin
• 500 ml milk
• 1 pinch (s) salt
• 300 g cherry (s), pitted
• 5 tablespoon maple syrup
• 3 tablespoons water
• 1 packet vanilla sugar
• 20 g butter
• 25 g suar
• 1 egg yolk
• 100 g flour for moldin
• Oil for deep-frying
• 4 tablespoon egg liqueur
• Mint for garnish
• 2 tablespoon powdered sugar for garnish

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Instructions

1. Bring the rice with milk and salt to the boil in a saucepan and cover and leave to soak over a low heat for about 20 minutes.
2. For the sauce, cook the cherries with maple syrup and water in another saucepan for about 2 minutes and allow to cool. Place 14 cherries on kitchen paper. Puree the rest very finely.
3. Mix the swollen rice with the vanilla sugar, butter and sugar. Let cool a little and fold in the egg yolks.
4. Form balls out of 1 tablespoon each of rice dough with very well floured hands, fill a drained cherry in the middle and press the flour all around. Bake rice balls in portions in hot oil at 180 ° until golden yellow and drain on paper towels.
5. Place the rice balls in portions on the sauce, drizzle with eggnog and serve garnished with powdered sugar and mint.