Servings:
6
Prep time:
40
Cooking time:
50
INGREDIENTS
- - 100 g of superfine rice for risotto
- - 500 ml of pasteurized cow's milk, whole
- - 100 g of sugar
- - 600 g of cherries
- - 1 teaspoon of vanilla extract
- - 4 tablespoons of myrtle
- - Butter
- - 50 g raisins
INSTRUCTIONS
- Boil the milk in a saucepan with the vanilla and pour in the rice, stirring well. Cook over low heat until the rice has absorbed all the milk. Wash and dry the cherries, just after rip the pedicle, and then take out the stone. United 75 grams of sugar, raisins that have been previously soaked in warm water, then drained and squeezed, three tablespoons of myrtle and 1/3 of the chopped cherries. Mix well.
- Butter a ring mold and put in the rice mixture. Bake at 180 ° C for about 25 minutes.
- Melt the remaining sugar in a saucepan with a few tablespoons of water. Add a dash of myrtle and yet all the cherries advanced. Cook for a few minutes until the cherries without making them flake off.
- When cold turn out the ring of rice on a serving plate and place the cherries with their juices in the middle of the bun.
