# Clean the
rice and wash it. Add 1 + 1/2 cups water on it. Cook over low heat until the thickness of the
rice goes away and they lengthen.
# Put cold
milk, granulated
sugar, whisked egg and
rice flour into a pot. After mixing these ingredients, add the boiled and cooled down
rice onto the mixture.
# Cook the mixture over medium heat until it reaches to the consistency of
milk pudding. When it reaches to the right consistency add vanilla in it and stir.
# Pour the
rice pudding into the bowls, but do not fill the bowls totally.
# When the
rice puddings cool down at room temperature, prepare the sour
cherry sauce. Wash the sour cherries, remove their stems and seeds.
# Put the cleaned sour cherries into a pot, add 2 tbsp granulated
sugar in it. Cook over low heat until the sour cherries lose their shape a little. (Meanwhile the cherries turn to liquidly a bit.)
# Put the fresh sour cherries onto the
rice puddings, pour the sour
cherry juice all over.
# Refrigerate the puddings for 3 hours, then serve them.
