Creamy rice pudding with cherries

Ingredients

• 150 g short-grain white rice
• 750 ml whole milk
• 250 ml water
• 75 g granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 300 g pitted cherries, fresh or frozen
• 40 g sugar for compote
• 2 tbsp water for compote

Let’s make it

1. Bring milk,250 ml water, rice, and salt to a gentle simmer in a heavy saucepan.
2. Cook over low heat for 30–35 minutes, stirring often, until rice is tender and the mixture is creamy. Add a little water if needed.
3. Stir in 75 g sugar and vanilla; simmer for 3 minutes more.
4. Meanwhile put cherries,40 g sugar, and 2 tbsp water in a small saucepan. Simmer for 8–10 minutes until juicy and slightly thickened.
5. Divide pudding among shallow bowls and spoon cherry compote over the top. Serve warm, or cool promptly and refrigerate.