Rice pudding with cinnamon and cherries

Name: Rice pudding with cinnamon and cherries - Clarisa O.
Ingredients: 200g rice 800 ml milk 30g ground cinnamon 100g sugar 5; 10 g salt 100; 150g cherries optional: lemon or orange zest

Dessert - Rice pudding with cinnamon and cherries by Clarisa O. - Recipia

Rice pudding with milk, cinnamon, and cherries is a simple dessert made from a few basic ingredients. It starts with boiling the milk, then washed rice, sugar, and salt are added. Once the rice is cooked, the pot is covered for a few minutes, and the dessert is served with cherries and powdered cinnamon. It can be eaten warm or cold. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Until the rice is cooked Servings: The amount obtained is divided into bowls; the exact number of servings is not specified Difficulty: Easy Recipe Type: Simple dessert with rice and milk Ingredients 200 g rice 800 ml milk 100 g sugar 5-10 g salt 30 g powdered cinnamon 100-150 g cherries Optional: lemon or orange zest Cherries should be washed before serving. The rice should be washed before being added to the milk. The amount of cinnamon is kept according to the recipe; if you prefer a milder taste, it can be used at serving, over each bowl. Preparation Method 1. Wash the rice beforehand and set it aside until the milk begins to boil. 2. Put the milk in a pot and leave it on the heat. 3. When the milk starts to boil, add the salt. 4. Add the washed rice and sugar to the pot. 5. Stir gently and continuously with a wooden spoon until the rice is cooked. Stirring is important during boiling to ensure even cooking of the rice. 6. When the rice is cooked, cover the pot with a lid and turn off the heat. 7. Let the rice pudding sit covered for 5-10 minutes. 8. Serve the dessert in bowls along with the washed cherries and powdered cinnamon. 9. If you want to use lemon or orange zest, it is mentioned in the recipe as an optional ingredient. Rice pudding can be served immediately while warm or after it has cooled. Cherries are added at serving, not during the boiling of the rice pudding. Why I make the recipe often It is a straightforward dessert, with no long list of ingredients and no complicated steps. It fits well when I want something sweet prepared in one pot. The combination of creamy rice, cinnamon, and cherries is enough for a simple dessert, and the fact that it can be served warm or cold makes it easy to adapt to the occasion. The recipe is also useful because the main ingredients are common and easily found. Cherries are added at the end, in the bowl, so each serving can have the desired amount of fruit. Tips The rice must be washed before being added to the milk, as indicated in the recipe. After the milk starts boiling and you add the rice, sugar, and salt, stir gently and continuously with a wooden spoon. Turn off the heat only after the rice is cooked. The 5-10 minutes that the pot stays covered are part of the recipe steps. Cherries should be washed beforehand and placed in bowls at serving. Cinnamon can be sprinkled over the rice pudding at the time of serving. The recipe uses powdered cinnamon. Substitutions For a citrus flavor, you can use lemon or orange zest, both mentioned as optional in the original recipe. Cherries are not included in the boiled mixture but are served alongside the rice pudding. If you do not have cherries, the dessert can be served plain, with cinnamon, but the original version includes 100-150 g of cherries. Milk, rice, sugar, salt, and cinnamon remain the basic ingredients of the recipe. Variations A simple variation is to serve the rice pudding warm, immediately after the 5-10 minutes resting time. In this case, the cherries and cinnamon are added directly to the bowl. For a cold serving, let the dessert cool before placing it in bowls or before serving. The recipe allows for both warm and cold options. If you want a different flavor, you can add lemon or orange zest, but these remain optional ingredients and are not necessary for the basic recipe. Serving Ideas Divide the rice pudding into bowls and place the washed cherries on top or alongside. Sprinkle powdered cinnamon at the end. For a simple presentation, you can place the cherries over each portion and then add the cinnamon. The dessert can be served warm or cold, depending on preference. Frequently Asked Questions 1. Should the rice be washed before boiling? Yes. The recipe indicates using pre-washed rice. After washing, it is added to the boiling milk. 2. When are the sugar and salt added? Salt is added after the milk starts boiling, then the washed rice and sugar are added. After that, the ingredients are stirred gently and continuously. 3. How long should the rice be left covered after it is cooked? After the rice is cooked, the pot is covered and the heat is turned off. It is left covered for 5-10 minutes. 4. Are the cherries boiled with the rice? No. In the original recipe, the cherries are washed and served in bowls, alongside the rice pudding and powdered cinnamon. 5. Can the rice pudding be served cold? Yes. The recipe can be served both warm and cold. Nutritional Values The values are estimated and refer to the entire amount prepared, as the recipe does not specify the number of servings or the type of milk used. For the entire recipe, with 200 g of rice, 800 ml of milk, 100 g of sugar, and 100-150 g of cherries, the dessert may have approximately: Calories: 1,700-1,900 kcal Proteins: about 40-45 g Carbohydrates: about 300-330 g Fats: about 20-30 g, depending on the milk used Fiber: about 10-18 g, mainly from cherries, rice, and cinnamon If the dish is divided into four servings, one serving would have approximately 425-475 kcal. These values may vary depending on the fat content of the milk, the exact amount of cherries, and how much cinnamon is actually used. Storage and Reheating The recipe specifies that rice pudding can be served warm or cold. For cold serving, let it cool before placing it in bowls. If you are keeping it for later, store the rice pudding in the refrigerator and add the cherries and cinnamon at serving. The rice pudding thickens as it cools, so it may have a denser consistency than when freshly made. When reheating, heat only the amount you plan to serve. Stir gently, and add the cherries and cinnamon after reheating. The recipe does not specify an exact time for storage or reheating, so these depend on how the dessert is stored and the amount heated.

Rice pudding with cinnamon and cherries

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