Multicooker rice pudding with sour cherries and coconut

Name: Multicooker rice pudding with sour cherries and coconut
Ingredients: 250 g rice; 700 ml milk; 150 g sugar; 1 teaspoon salt; 30 g butter; 3 eggs; 2 sachets vanilla sugar; 2 teaspoons vanilla extract; 75 g desiccated coconut; 370 g sour cherry preserves; 20 g butter

Dessert - Multicooker rice pudding with sour cherries and coconut by Clarisa O. - Recipia

Multicooker rice pudding with sour cherries and coconut cooks in two rounds in the multicooker, and the preserves leave tart fruit in the middle. Beneath the browned crust, the rice stays soft, with coconut and vanilla in every slice. I like it cold, once it has cooled completely, cut into thick slices. Preparation: 20 minutes. Cooking: 80 minutes. Resting: 35 minutes. Total time: 135 minutes. Serves: 6. Approximately 630 kcal and 11 g protein per serving.

Ingredients

250 g rice
700 ml milk
150 g sugar
1 teaspoon salt
30 g butter
3 eggs
2 sachets vanilla sugar
2 teaspoons vanilla extract
75 g desiccated coconut
370 g sour cherry preserves
20 g butter

Preparation

1. Put the rice in the multicooker bowl with 2 tablespoons of sugar, about 25 g, 1/2 teaspoon of salt and the milk. Close the lid and select the Rice program for 40 minutes. 2. Transfer the rice to a bowl and stir in 30 g of butter. Mix until it melts, then chill the rice in the fridge for 30 minutes, until it is no longer warm. 3. Mix the cooled rice with the egg yolks, vanilla sugar and vanilla extract. 4. Beat the egg whites with 1/2 teaspoon of salt until stiff. Gradually add the remaining 125 g of sugar, then fold the beaten egg whites into the rice. 5. Drain the sour cherries from the preserves. Add half the cherries and the coconut to the mixture and fold in gently. 6. Grease the multicooker bowl with the remaining 20 g of butter and pour the mixture into it. Select the BAKE program at 150 °C for 40 minutes. 7. After 35 minutes, turn the pudding out onto a platter, then place the bowl over it and turn it back into the bowl. Let it brown on the other side for the remaining 5 minutes. 8. Unplug the appliance and leave the pudding in the bowl for 5 minutes. Turn it out onto a platter and decorate with the remaining sour cherries.

Notes

Keep it covered in the fridge for up to 3 days; you can make it a day ahead. If you don't want coconut, replace it with 75 g of raisins; the original version contains milk, eggs and coconut. For a pudding that holds together well, use short-grain rice, and drain the sour cherries well. Sometimes the pudding sticks to the sides, so grease the sides of the bowl as well as the bottom. Serve it with black tea.