Rice pudding with sour cherries
Incredibly creamy rice pudding (or Riz au Lait) with sour cherries. Oh my, it's so good. I confess, this winter all I am craving are comforting soups, stews and hot, comforting puddings. And if I can use all the frozen fruits that we harvested last summer, even better. Apart from its super creamy texture we love that you can really play with flavors, textures and combination in this yummy dish. You can add all kinds of fresh or cooked fruits, jams, chocolate, cacao and you can even switch the full fat milk with almond milk for example. You can 100% adapt this rice pudding to your liking, isn't that amazing? We decided to top it with sour cherries, since we had homegrown in the freezer. This rice pudding is rich in flavor, super easy to make, incredibly creamy and appropriate for all ages. Delicious.
METHOD
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cook the rice
Place butter in a deep pot over medium heat and let it melt, after 2-3 minutes the butter will become lightly brown. Add the rice and stir well. Pour the milk over the rice and add the vanilla bean, cut lengthwise and a pinch of salt. Cook over low heat for about 60 - 75 minutes or until the dish is super creamy.
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sour cherries topping
Place the sour cherries, sugar, lemon juice and kirsch in a saucepan over medium high heat. Cook for about 10 minutes or until the juice thickens and the sour cherries are soft.
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serve
Spoon the rice pudding into serving dishes. To make it special, you can sprinkle the top with sugar and caramelize it with a cooking kitchen blowtorch torch. Add the cooked sour cherries and serve immediately. Enjoy.
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