Rice Pudding with Sour Cherry Sauce
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Desserts Rice Fruits
A dessert for the whole family. It can be made with any seasonal fruit, not just sour cherries. You'll just need to adjust the amount of sugar in the sauce depending on the sweetness of your chosen fruit. And if you have more exotic fruits (pineapple, mango), you can use coconut milk when making the rice pudding.
Ingredients
Rice Pudding
200 g short-grain rice (arborio)
800 ml milk
3 tablespoons sugar
1 cinnamon stick
1 teaspoon cornstarch
Sour Cherry Sauce
500 g sour cherries
2-3 tablespoons sugar
1 packet vanilla sugar
250 ml water
30 ml rum (brandy or sweet sherry)
2 level tablespoons cornstarch
Servings: 4
How to prepare rice pudding with sour cherry sauce
- Bring 700 ml of milk to a boil with the sugar and cinnamon stick. When it starts to boil, add the rice and stir. Cook for 15 minutes over low heat, stirring frequently.
- When the rice is "al dente" (still slightly firm in the center), add the cornstarch dissolved in the remaining milk and cook for another 2-3 minutes. Turn off the heat, cover, and let it rest for 5 minutes.
- Divide the creamy rice into 4 glasses or small jars.
- Pit the sour cherries.
- Put all the sauce ingredients to boil. Dissolve the cornstarch in the rum beforehand (I used oloroso sherry; you can skip the alcohol entirely and dissolve the cornstarch in a little cold water instead). Cook everything over medium heat for 5 minutes (from when it starts boiling).
- Pour the sour cherry sauce over the rice pudding. Let it cool completely, during which time the cherry sauce will thicken further, then refrigerate.
- Serve cold.
Rice cooked with milk
Ingredients for the sour cherry sauce
The cooked sauce
Pudding with cherry sauce in glasses
