Rice porridge with cherries

Name: rice porridge with cherries
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 100 g risotto rice; 500 ml Full Milk; 1 el granulated sugar; 2 cinnamon stick; 350 g cherries in pot; 3 el jelly sugar special

Rice porridge from risotto rice with cinnamon and cherries.

Ingredients

100 g risotto rice
500 ml Full Milk
1 el granulated sugar

2 cinnamon stick
350 g cherries in pot
3 el jelly sugar special

Directions

Put the rice with the milk, sugar and cinnamon sticks in a thick-bottomed pan.
Bring to the boil and let the risotto gently simmer for 30 minutes to a smooth porridge.
Stir frequently. Add extra milk if the porridge becomes too thick. Remove the cinnamon sticks after 30 minutes.
Let the cherries drain, but collect 4 cubits of liquid. Put this moisture with the cherries in a saucepan. Bring to the boil and add the jelly sugar.
Allow to simmer for 2 minutes and then cool down slightly. Serve over the lukewarm rice porridge.