it’s no secret that i’ve got an distinctive sweet tooth. and i’m never one to say no to a sweet dinner, either. rice pudding has always been one of my favorite dishes. traditionally, i prefer it with cinnamon-sugar and plum compote. here i made a quicker version for myself with canned sour cherries from germany, and drizzled some browned cinnamon butter over it.
ingredients: 1 cup risotto or rice pudding rice (round grains) 2 cups milk 1 cup water 1 vanilla bean, extracted 2 tbsp. sugar 1 cinnamon stick
directions: pour the milk in saucepan, add sugar, cinnamon, vanilla bean extract, bean as a whole and rice. heat and bring to a simmer, while constantly stirring so that the milk won’t boil over. when simmering, close the lid, turn off the heat and let sit for 15 to 20 minutes, or until liquid is completely absorbed. remove cinnamon and vanilla bean.
in a frying pan, quickly brown the butter together with the cinnamon and the sugar. arrange the rice in a bowl, sprinkle with the browned butter and place some sour cherries on top plus a bit of their juice. serve warm.
ps: for those of you who watched closely, yes, it’s the cute silver spoon that i got from my mom.