An unusually delicate and tasty dish from Europe with an intoxicating aroma of cherries and spices. Ideal for an unusual breakfast, children's party or a romantic dessert.
It is necessary
- - any kind of rice - 100 grams;
- - fresh cherries - 500 grams;
- - fat milk - 300 milliliters;
- - butter - 50 grams;
- - olive oil - 30 milliliters;
- - brown sugar - 200 grams;
- - vanilla sugar - 1 sachet;
- - caraway seeds - 2 teaspoons;
- - sesame seeds - 2 teaspoons;
- - cardamom - 2 teaspoons;
- - ground ginger - 2 teaspoons;
- - bay leaf - 4 pieces.
Instructions
Step 1
Melt the butter in a deep, thick-walled skillet or saucepan. Add spices to it: sesame, cumin, ginger, bay leaves and mix.
Step 2
The cherries must be washed, the stalks and seeds must be removed. If desired, the berries can be cut into halves. Add it to a saucepan and add brown sugar there, mix thoroughly.
Step 3
Bring the mixture to a boil, then reduce the heat. Add cardamom and boil for an hour and a half. Then transfer the chutney to a glass jar, ideally sterilized. Cool and put in the refrigerator for a day.
Step 4
Grind the rice into powder in a food processor or in a conventional coffee grinder. Pour milk into a saucepan and heat. Stirring gradually and constantly, add rice powder and vanilla sugar. Put on medium heat and cook until tender, not forgetting to stir. Finally, remove the pudding from the stove, add the olive oil and stir.
Step 5
Now all that remains is to spread the pudding over the bowls, and top with a couple of tablespoons of cherry chutney. You can prepare this dish for future use for several days by laying it in layers in clean jars with a lid and putting it in the refrigerator.
