Rice casserole with cherries

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   Prepare the necessary ingredients for the casserole. You can use long-grain or short-grain rice - whichever you like best. A delicious casserole will turn out with arborio rice, but it will take longer to cook and add a little more water, since large rice absorbs more liquid.

2. STEP 2

   

   You can take either fresh summer cherries or frozen ones. If the cherries are fresh, wash them, dry them and remove the stems and pits. The net weight of pitted cherries should be about 150 g, so take extra berries. If the cherries are frozen, defrost them first. Drain off the released juice.

3. STEP 3

   

   Combine milk with sugar and vanilla sugar and place over medium heat. Bring the milk to a boil, but do not boil.

4. STEP 4

   

   Rinse the rice thoroughly until the water runs clear.

5. STEP 5

   

   Place the rice in hot milk, place on low heat and cook for 10-15 minutes until the rice is half cooked. The rice will swell and absorb most of the milk. Cool the rice. During this time, the rest of the milk will be absorbed.

6. STEP 6

   

   Add the egg to the cooled rice and mix thoroughly.

7. STEP 7

   

   Place half of the rice mixture in a greased springform baking pan (I have a 16cm diameter pan).

8. STEP 8

   

   Place pitted cherries on top in a single layer.

9. STEP 9

   

   Cover the berries with the second part of the rice mixture and smooth it out. If you wish, you can grease the surface of the casserole with melted butter or place small pieces of butter on top.

10. STEP 10

    

    Place the casserole in an oven preheated to 180°C for 30-35 minutes and bake until a light golden crust appears. Bon appetit!