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Cherry Rice Pudding with Cherry Sauce – Ryžový Nákyp

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Cherry Rice Pudding with Cherry Sauce -  Ryžový Nákyp

 

 

Cherry Rice Pudding or in my native Slovakia known as Ryžový Nákyp is one of those dishes from childhood that brings lots of memories.


 

The main meal of the day in Slovakia was always lunch. Once a week usually Friday we had meatless sweet dish usually served after bowl of soup.


 

Every school, every factory and every office building had their own cafeteria that served hot lunches.


 

Cherry Rice Pudding or Ryžový Nákyp was one of the the typical meals served at school cafeterias on Fridays.
 

I always loved this dish and now I make it for my children on Meatless days. Of course I made little changes to my recipe, but the basic is the same.
 

In Slovakia Cherry Rice Pudding or Ryžový Nákyp is served with sweet fruit syrup or cherry juice poured over it.

 

 

 

 

I serve my Cherry Rice Pudding with Cherry sauce.


 

PRINTABLE VERSION
 

This recipe serves 6-8


 

Ingredients:

  • 1 1/2 cup Long Grain Rice
  • 4 cups Milk
  • 1 cup Sugar
  • 3 Tbsp Unsalted Butter
  • 3 Eggs
  • 1 Tsp Vanilla Extract
  • 32 oz Jar Canned Cherries
  • 1 cup Raisins (optional) 

STEP 1: Drain cherries. Reserve the juice.

STEP 2: Wash rice in hot water till the water runs clear.

STEP 3: In a large pot bring rice and milk to boil. Turn down the heat to low. Add sugar. Stir and cook until all the milk is gone. Keep stirring frequently.This will take 30-40 minutes.

STEP 4: After rice is done remove it from the stove. Stir in butter and vanilla. Let if cool down.

STEP 5: Meanwhile preheat oven to 375F.Grease baking dish and lightly coat it with breadcrumbs.

STEP 6: Separate eggs. Beat eggs yolks lightly in a small bowl. Whipped the egg whites till they from peaks.

STEP 7: When the rice is cool to touch stir in egg yolks (don’t do it when the rice is hot or you will cook the egg yolks) and stir in 2/3 of egg whites (place the rest of the egg whites into the fridge).

STEP 8: Gently fold in cherries and raising.

STEP 9: Spread the rice pudding mixture into greased baking dish and bake for 35 minutes or until lightly brown on top.

STEP 10: Few minutes before the rice pudding is done whipped the egg yolks again with 1 teaspoon of powdered sugar. Spread the meringue over the top. Bake for another 5 minutes or until brown.

 

 

 

 

Meanwhile you can prepare Cherry Sauce.
 

Ingredients for Cherry Sauce:

  • Cherry Juice from Canned Cherries
  • 2 tsp Flour
  • 1 Tbsp Kirsch Liquor (optional)

STEP 1: Pour cherry juice into pan and bring it to boil on high heat (keep 1/4 cup of juice aside).

STEP 2: Add Kirsch liquor and turn the heat down to medium.

STEP 3: Whisk  flour into 1/4 cup of leftover juice and pour it into cherry sauce. While stirring cook until sauce thickens.When it starts sticking to the walls it’s done.

STEP 4: Cool it down.

 

When serving Cherry Rice Pudding with Cherry Sauce -  Ryžový Nákyp pour couple tablespoons of cherry sauce on the plate and place square of rice pudding on top of it.

 

 

Cherry Rice Pudding with Cherry Sauce -  Ryžový Nákyp

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This recipe is linked to:

A LITTLE BIRDIE TOLD ME @ Rook No.17

 

 

 

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© Copyright 2011FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey



9 Responses to “Cherry Rice Pudding with Cherry Sauce – Ryžový Nákyp”

  1. Melynda says:

    What a lovely dessert and I love the Friday soup and dessert custom.

  2. Melynda says:

    Hello, I am featuring this great post in my Wednesday and wandering about Valentine's Day. Thanks.

  3. Emily Malloy says:

    That looks so scrumptious!

  4. Camilla says:

    Visting from Rook No. 17's A Little Birdie Told Me linky party. This looks fantastic!

  5. This looks so different to how I imagine rice pudding to be but so delicious all the same. I also like to have ocassional meatless days.

  6. Your cherry rice pudding sounds delicious! My friend from Denmark made me a rice pudding dish from her homeland, and I've had a taste for rice pudding ever since!Thank you so much for sharing another wonderful recipe at Rook No. 17!

  7. I can’t wait to try this. Since you said the raisins are optional I know you’ll forgive me if I skip them. Added bonus: I love Kirsch!
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