Rice pudding with white chocolate, almonds and cherries

Ingredients:

Rice pudding

• 4.5 cups whole milk
• 2/3 cup long-grain white rice
• 2/3 cup sugar
• 1 tbsp vanilla extract
• Coarse salt
• 2 large egg yolks
• 3 tablespoons heavy cream
• 110 g of chopped good quality white chocolate
• 1 tbsp. l. grated orange zest
• 1/4 tsp cinnamon
• Warm cherry sauce
• Whipped cream, for serving
• 1/4 cup thinly sliced ​​toasted almonds, for serving

Warm cherry sauce

• 1 cup cherry jam
• 1/4 tsp cinnamon
• 3 tbsp. l. kirsch (cherry brandy)

Preparation:

1. In a large, heavy-bottomed saucepan, combine the milk, rice, sugar, vanilla, and a pinch of salt. Cook over medium-low heat until the liquid thickens and the rice is very tender, stirring occasionally, about 1 hour.
2. Reduce heat to low. In a small bowl, whisk the egg yolks with the cream. Gradually whisk in 1/2 cup of the rice mixture into the egg mixture. Return the mixture to the pan and cook for 2 minutes, stirring constantly; do not let it boil vigorously.
3. Remove from heat. Add the white chocolate and stir until melted. Add the orange zest and cinnamon. Transfer the pudding to a large bowl, cover, and refrigerate until completely chilled. Serve in large glasses with warm cherry sauce, garnished with whipped cream and sprinkled with toasted almonds.
4. Warm cherry sauce:
   
   Combine the cherry jam and cinnamon in a medium saucepan and bring to a simmer over low heat. Remove from heat, add the kirsch, and carefully light it with a long match or simply warm it through.