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Reisauflauf

Rice casserole with cherries

A rice casserole of a different kind. Not light but dark, not with pears but with cherries or sour cherries. Not with vanilla, but with cocoa. A rice casserole that tastes and is juicy.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 2 person
Course: dessert, main course
Ingredients Method Notes

Ingredients
  

For the rice porridge
  • 200 g basmati whole grain rice
  • 600 ml water
  • 350 ml soy drink
  • 50 g date flour
  • 1 apple
  • 7 g cocoa
  • 0,5 tsp cinnamon
For the casserole
  • 200 g soy curd
  • 1 squeeze lemon
  • 200 g frozen sour cherries or sweet cherries
  • 30 g potato flour
  • 2 tsp locust bean gum, approx. 5 g
  • 3 g baking powder

Method
 

  1. Peel, core and chop the apple.
  2. Bring rice to a boil with water and the apple and date flour.
  3. After 20 minutes, top up with soy drink and simmer for another 15 minutes.
  4. Stir in cocoa and cinnamon.
  5. Defrost the cherries and drain well.
  6. In a bowl, mix the slightly cooled rice porridge with soy curd and the remaining ingredients for the casserole.
  7. Finally, fold in the cherries.
  8. Line a baking dish with baking paper.
  9. Spread the rice mixture on top and smooth it out.
  10. Bake the casserole in the preheated oven at 180 degrees celsius top/bottom heat for 60 minutes.
  11. Bake uncovered for the first 30 minutes, then cover with baking paper and finish baking for another 30 minutes.

Notes