Baked milk rice pudding with cherries and crispy oats
Sweet and quick baked milk rice pudding with cherries. Childhood memories are awakened. With crispy oat crumbles. As a dessert or as a sweet lunch.
Servings 4 servings
Ingredients
- 200 g milk rice
- 800 ml milk of your choice
- 1 glass of sour cherries 750ml
- 1 packet of vanilla custard powder
- 3 tbsp sugar if you like it sweeter you can use more sugar
- 20 g butter vegan
- 30 g of rolled oats
- 1 tsp cinnamon
Instructions
- Bring the milk to the boil with 1 tablespoon of sugar. Add the milk rice and bring to the boil once. Simmer on a low heat with the lid closed for 20 minutes or until the rice is tender. Stir occasionally so that nothing burns.
- Drain the cherries and collect the liquid in a measuring cup and fill it up with water so that you have 500 ml liquid. Take 50 ml and stir in the pudding powder.
- Put 450 ml in a saucepan and bring to the boil. Stir in the pudding powder and cook briefly while stirring. Fold in the cherries.
- Preheat the oven to 200 ° C. Lightly grease a baking pan and place rice and cherries in the pan . Melt the butter and mix with the oats, cinnamon and sugar. Sprinkle the crumbs over and bake in the oven for 15 minutes or until golden brown. Serve with vegan whipped cream.