Milk Rice with a Cherry Compote

Sometimes a simple thing turns to be the best one. Last week I’ve met Simone in one of Berlin’s cafes. We were sitting there for 10 minutes that turned out to be 2 hours and I had to run for another meeting. Do you know this feeling when it’s so good to talk to someone that you forget about time? I love it. Simone is an amazing soul plus she’s suggester that I try a milk rice with rhubarb syrup. I knew what it was, as I had it few times before, always in different cafes. But this particular one, OMG, it was amazing. I wanted to lick a jar, but it was our first meeting and I prefer to make a “lady like” impression.

I went back home and had to do something about it. After few tries I made it. I have an easy recipe for you, that you will like and enjoy. Of course I shared my small success with Simone and it turned out that she made one as well- they say that big minds work together and foodies love to recreate good flavours.

What I like about this recipe is that most probably you have all ingredients at home. You can try out my cherry compote or just serve it with a cinnamon or any other fruits. I am quite sure that it will go perfect with jam as well.

I used a normal rice just to make it easier and check if it will work. It did. But you can go a bit furtherer and buy a special milk rice. Your choice 🙂

You will need for rice:

• 1 cup rice
• 3 cups milk (one extra for serving)
• pinch of salt
• lemon zest from ½ lemon
• ¼ tsp vanilla extract
• 2 tbsp sugar
• 2 tbsp yogurt

For a cherry compote:

• handful of cherries
• 2 tbsp brown sugar
• juice from 2 oranges

Clean your rice and place in a pot with milk, salt and lemon zest. Bring it to boil and then lower temperature and cook for about 15-20 minutes so rice will absorb all the milk. Don’t forget to mix it, so it won’t burn. When ready add sugar, vanilla extract and yogurt. Cover and set aside.

In a small pot place drilled cherries with an orange juice and sugar. Bring to boil and then lover a temperature and cook for about 15 minutes so the sauce gets thicker.

Divide rice between bowls and add milk, so it will achieve more delicate texture. Serve with a cherry compote.

Enjoy, Marta.