← All recipes

🍽️ Cherry Rice Casserole

642 kcal · 30 min · 4 servings

Ingredients

• 1 organic lemon
• 175 g brown 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. Black Morello; net weight)
• 10 g butter (2 tsp)
• 1 tsp cornstarch

Instructions

1. 1. Wash the lemon thoroughly and pat it dry.
2. 2. Grate about 1 to 2 teaspoons of fine lemon zest.
3. 3. Add the lemon zest along with the rice to a pot.
4. 4. Add the coconut flakes and the milk.
5. 5. Bring the mixture to a boil.
6. 6. Reduce the heat to low and cover the pot.
7. 7. Let the rice cook for about 40 minutes.
8. 8. Add a little more milk or water if necessary, as the liquid evaporates.
9. 9. In the meantime, separate the eggs.
10. 10. Place the egg yolks in a bowl.
11. 11. Add half of the honey to the egg yolks.
12. 12. Whisk the mixture until frothy.
13. 13. Place the egg whites in a tall container.
14. 14. Beat the egg whites with the beaters of a hand mixer until stiff peaks form.
15. 15. Slowly pour in the remaining honey while beating.
16. 16. Drain the cherries in a sieve.
17. 17. Catch the cherry juice in a bowl.
18. 18. Grease a tall round baking dish with a diameter of 24 cm with the butter.
19. 19. Let the cooked rice cool down slightly.
20. 20. Stir the cooled rice into the egg yolk mixture.
21. 21. Gently fold in half of the egg white foam.
22. 22. Layer one-third of the rice mixture and one-third of the cherries into the dish alternately.
23. 23. Finish the layering with a layer of cherries.
24. 24. Spread the remaining egg white foam evenly over the top.
25. 25. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
26. 26. Place the dish on the middle rack.
27. 27. Bake the casserole for about 40 minutes.
28. 28. Cover the surface with baking paper if it becomes too dark.
29. 29. Bring the collected cherry juice to a boil in a small saucepan.
30. 30. Stir the cornstarch in a cup with 1 tablespoon of water until smooth.
31. 31. Add the dissolved starch to the boiling juice.
32. 32. Bring the sauce back to a boil.
33. 33. Serve the casserole with the warm cherry sauce.

Nutrition per serving

• kcal: 642
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 94 g