Rice Pudding Bake with Cherries
A fragrant, sweet dessert for breakfast or supper! What could be better in the morning than a fragrant, vanilla-scented, satisfying rice bake—especially with bits of fruit? And if you serve it with sweetened condensed milk or a vanilla or chocolate sauce, your day is off to a wonderful start!
Cooking method
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Step 1:
Gather the ingredients for the bake. You can use long-grain or short-grain rice—whichever you prefer. It also turns out great with Arborio rice, though that takes longer to cook and needs a little more liquid, since the larger grains soak up more.
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Step 2:
You can use either fresh summer cherries or frozen ones. If they're fresh, wash them, pat them dry, and remove the stems and pits. The net weight of the pitted cherries should be about 150 g, so start with a little extra. If they're frozen, thaw them first and drain off any juice.
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Step 3:
Combine the milk with the sugar and vanilla sugar and set it over medium heat. Bring the milk just up to a boil, but don't let it boil hard.
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Step 4:
Rinse the rice thoroughly until the water runs clear.
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Step 5:
Add the rice to the hot milk, set it over low heat, and cook for 10–15 minutes, until the rice is half done. The rice will swell and soak up most of the milk. Let it cool—it'll absorb the rest of the milk as it does.
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Step 6:
Add the egg to the cooled rice and mix thoroughly.
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Step 7:
Spread half of the rice mixture into a buttered springform pan (mine is 16 cm / 6 inches across).
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Step 8:
Arrange the pitted cherries on top in a single layer.
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Step 9:
Cover the cherries with the rest of the rice mixture and smooth the top. If you like, brush the surface with melted butter or dot it with small pieces of butter.
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Step 10:
Put the bake in an oven preheated to 350°F (180°C) for 30–35 minutes, baking until a light golden crust forms. Enjoy!
- Keep in mind that every oven is different. Your temperature and cooking time may vary from what's listed here.
- To give the oven enough time to reach the right temperature, turn it on ahead of time (10–20 minutes before you start).
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherry - 61 kcal/100g
- Vanilla sugar - 379 kcal/100g
