Rice Casserole with Cherries

Ingredients

• 1 Organic lemon
• 175 g whole‑grain rice
• 40 g coconut flakes (6 Tbsp)
• 500 ml milk (1.5 % fat)
• 3 eggs
• 45 g liquid honey (3 Tbsp)
• 720 g cherries (e.g., sour cherries; filling quantity)
• 10 g butter (2 tsp)
• 1 tsp Cornstarch

Instructions

1. 1.

   Wash the lemon, dry it, grate about 1–2 tsp of zest finely and add it with the rice to a pot.

2. 2.

   Add coconut flakes and milk, bring to a boil, then cover and simmer over low heat for about 40 minutes; if needed, add more milk or water.

3. 3.

   Meanwhile, separate the eggs. In a bowl mix the yolks with half the honey and whisk until frothy.

4. 4.

   Place the whites in a tall container and beat them into stiff peaks with a hand mixer, gradually adding the remaining honey as it pours in.

5. 5.

   Drain the cherries in a sieve, catching the juice in a bowl.

6. 6.

   Grease a tall round baking dish (24 cm diameter) with butter.

7. 7.

   Let the cooked rice cool slightly, then fold it into the yolk mixture. Fold in half of the meringue.

8. 8.

   Layer one‑third of the rice mixture and one‑third of the cherries alternately in the dish; finish with cherries on top. Spread the remaining meringue over the surface. Bake on the middle rack in a preheated oven at 200 °C (180 °C fan, gas stove level 3) for about 40 minutes; if the top darkens too much, loosely cover with parchment paper.

9. 9.

   Meanwhile, bring the cherry juice to a boil in a small pot. Whisk cornstarch into a cup with 1 Tbsp water, add it to the juice, and reheat until thickened. Serve over the rice casserole.