Rice Pudding with Berry Compote

Ingredients

• 400 g mixed berries
• 1 EL lemon juice
• 2 packets vanilla sugar
• 100 g sour cherries (jarred)
• red fruit juice (to top up)
• 200 ml dry red wine
• 1 TL cornstarch
• 1 cinnamon stick
• 2 cloves
• 3 EL sugar-cinnamon mix (for sprinkling)
• mint (for garnish)
• 1 vanilla pod
• 80 g sugar
• 1 TL lemon zest
• 1 l milk
• 180 g rice pudding

Instructions

1. 1.

   Soak a Romertopf and lightly butter it.

2. 2.

   Split the vanilla pod lengthwise, scrape out the seeds and combine with the pod, sugar, zest and milk in a pot to bring to a boil. Add the rice and simmer for another 5 minutes. Remove the vanilla pod and transfer the rice and liquid into the prepared Romertopf. Seal and place in a cold oven. Bake at 175°C (convection) for about 45 minutes.

3. 3.

   Meanwhile, prepare the berry compote by rinsing, cleaning, and if necessary washing the berries. Mix with lemon juice and sugar and let steep for 30 minutes. Drain the cherries, catch their juice and top up to 300 ml with fruit juice. Whisk 3 EL red wine with cornstarch until smooth, then add the remaining wine, juice and spices in a pot and bring to a boil. Simmer for 5 minutes. Remove the spices, stir in the thickening agent and let it thicken. Gently fold in the berries, remove from heat and allow to cool.

4. 4.

   Serve the finished rice pudding sprinkled with sugar-cinnamon mix and topped with the red compote on plates. Garnish with fresh mint as desired.