Rice casserole with cherries

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   You can take both fresh summer and frozen cherries. If the cherry is fresh, wash it, dry it and remove the tails and bones. The net weight of pitted cherries should be about 150 g, so take berries with a margin. If the cherry is frozen, first defrost it. Drain the extracted juice.

3. Step 3:

   

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

4. Step 4:

   

   Rinse the rice thoroughly until clear water.

5. Step 5:

   

   Put the rice in the hot milk, put it on a slow fire 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.

7. Step 6:

   

   Add the egg to the cooled rice and mix thoroughly.

8. Step 7:

   

   Put half of the rice mass in a greased baking dish with butter (I have a mold diameter of 16 cm).

9. Step 8:

   

   Spread the pitted cherries on top in one layer.

10. Step 9:

    

    Cover the berries with the second part of the rice mass and flatten. If desired, you can lubricate the surface of the casserole with melted butter or spread small pieces of butter on top.

11. Step 10:

    

    Put the casserole in a preheated 180 ° C oven for 30-35 minutes and bake until a light golden crust appears. Enjoy your meal!