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Dessert · German

Baked Rice Pudding with Sour Cherries

Creamy rice pudding, lightened with whisked egg whites and baked with sour cherries

Hands-on
20 min
Total
1 h 20 min
Makes
1 large dish
Difficulty
Easy
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Rice pudding that goes back into the oven: lightened with whisked egg whites, topped with sour cherries and warmed with a hint of cinnamon and cardamom.

Ingredients

large dish

1 large or 2 smaller dishes

For the rice pudding

For the bake

Method

  1. For the rice pudding, bring the milk, sugar and vanilla sugar to the boil.

  2. Stir in the rice, cover and leave to cook on the lowest heat for about 35 minutes, stirring now and then. Stir in a little lemon zest and butter if you like.

  3. Preheat the oven to 180 °C (350 °F), conventional setting.

  4. Separate the eggs. Whisk the whites with the sugar for the bake to stiff peaks.

  5. Stir the yolks into the rice pudding, then gently fold in the egg whites. Add a pinch of cinnamon and cardamom if you like.

  6. Grease the dish and spoon in the rice. Drain the cherries in a sieve, scatter them over the top and press them in lightly.

  7. Bake for about 35 minutes (about 20 minutes for 2 smaller dishes).

Ingredients

large dish

1 large or 2 smaller dishes

For the rice pudding

For the bake

Cooking mode Baked Rice Pudding with Sour Cherries

Step 1 of 7

For the rice pudding, bring the milk, sugar and vanilla sugar to the boil.

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