Everyone knows rice pudding with cottage cheese and fruit. It should be light and airy. Satisfying and good. My rice casserole baked differently, enriched with cocoa and cherries. This gives it a special taste. The sweetness by cherries or even a certain acidity, if you use sour cherries, fits perfectly.
Rice casserole with cherries
Extremely tasty and yet different taste. Unusual is this cocoa in the casserole. But this harmonizes wonderfully with the cherries. Who prefers a sour note takes sour cherries and who loves it sweeter normal sweet cherries. It does not matter whether they are used fresh or frozen. The frozen cherries must of course be very drained, so that the dough is not extremely soggy.
Rice casserole with cherries
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
Instructions
- Peel, core and chop the apple.
- Bring rice to a boil with water and the apple and date flour.
- After 20 minutes, top up with soy drink and simmer for another 15 minutes.
- Stir in cocoa and cinnamon.
- Defrost the cherries and drain well.
- In a bowl, mix the slightly cooled rice porridge with soy curd and the remaining ingredients for the casserole.
- Finally, fold in the cherries.
- Line a baking dish with baking paper.
- Spread the rice mixture on top and smooth it out.
- Bake the casserole in the preheated oven at 180 degrees celsius top/bottom heat for 60 minutes.
- Bake uncovered for the first 30 minutes, then cover with baking paper and finish baking for another 30 minutes.
Notes
Tip
If you like the casserole even fluffier, you can fold in the beaten egg whites of chickpeas before baking.
Interesting to know
A small snack in between is always included.
