Rice pudding with cherries

Cherry Rice Pudding - A classic delicacy for the soul!

Preparation time: 15 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 15 minutes
Servings: 8

Who doesn't love a dessert that brings back pleasant memories? Cherry rice pudding is one of those recipes that delights our taste buds and offers a warm, nostalgic feeling that takes us back to childhood. This simple and quick rice pudding recipe is perfect for any occasion, whether it's a weekend dessert, a celebration, or just a quiet evening at home. Let's discover together how to prepare it!

Ingredients:

- 1 cup of rice (preferably pudding rice, such as arborio or osakan)
- 2 cups of water
- 1 liter of milk (for a richer flavor, use whole milk)
- 2 eggs
- 1 cup of sugar (adjust to taste)
- A pinch of salt
- 1 packet of vanilla sugar
- A vial of vanilla essence
- Cinnamon to taste (optional)
- 2 cups of pitted cherries (fresh or frozen)
- Cherry syrup or jam for serving

Step by step for a perfect result:

1. Cooking the rice: In a medium pot, add the 2 cups of water and a pinch of salt. Bring to a boil, then add the rice. Reduce the heat to medium and let it simmer with the lid on until the rice doubles in volume and the water is completely absorbed (about 15-20 minutes). It is essential to use rice that binds well, so opt for types specifically designed for puddings.

2. Preparing the mixture: Once the rice is ready, add the milk and sugar. Mix well and let it simmer on low heat, stirring occasionally, until the rice is fully incorporated into the milk and the mixture becomes creamy (about 15-20 minutes).

3. Adding flavors: Turn off the heat and add the vanilla essence, vanilla sugar, and if desired, a little cinnamon for a richer taste. Let the mixture cool slightly (about 5-10 minutes).

4. Binding the mixture: Beat the two eggs in a separate bowl. Add the beaten eggs to the rice mixture, stirring quickly to avoid scrambling the eggs. Make sure everything is well combined.

5. Baking: Preheat the oven to 180°C (350°F). Pour the mixture into a baking dish or a baking tray, leveling the surface. Decorate with the pitted cherries, sprinkling them evenly on top. Place the dish in the oven and bake for 50-60 minutes or until the pudding is golden and firm to the touch.

6. Cooling and serving: Let the pudding cool slightly before cutting it into portions. It is delicious both warm and cold. Serve with cherry syrup or jam for an extra flavor boost.

Tips and tricks for a perfect pudding:

- If you want to experiment, you can also add other fruits, such as peaches or plums, but the taste of cherries is truly unmatched.
- Make sure the rice mixture is not too hot when adding the eggs to avoid scrambling them.
- You can enrich the pudding with ground nuts or coconut flakes for an interesting texture.
- If you prefer a less sweet pudding, reduce the amount of sugar and add a little honey when serving.

Nutritional information (per serving):

- Calories: approximately 250 kcal
- Protein: 8 g
- Fat: 5 g
- Carbohydrates: 45 g
- Fiber: 1 g

Frequently asked questions:

1. Can I use instant rice? It is not recommended, as it will not achieve the desired creamy consistency.
2. How can I store the pudding? Keep the pudding covered in the refrigerator for 3-4 days. You can reheat it in the microwave or serve it cold.
3. Can I make the pudding without sugar? Of course! You can use natural sweeteners like stevia or erythritol, depending on your preferences.

Serving suggestions:

- Cherry rice pudding pairs perfectly with a scoop of vanilla ice cream or fresh whipped cream for an even more decadent dessert.
- This dessert goes excellently with a fruit tea or a sweet white wine, creating an unforgettable culinary experience.

Try this cherry rice pudding recipe and enjoy every bite! Whether you savor it alone or with loved ones, it's a dessert that will fill your heart with joy. Enjoy your meal!

 Ingredients: 2 eggs, 1 cup of rice, 2 cups of water, 1 liter of milk, a pinch of salt, sugar to taste, a packet of vanilla sugar, a vial of vanilla essence, cinnamon to taste, 2 cups of pitted sour cherries, syrup or sour cherry jam.

 Tags:  pudding rice milk sour cherries