1-2 liter milk, 1 vanilla bean, 120 g long grain rice, 1 jar pitted sour cherries (460 g), 4 tblsp. kirsch (cherry brandy), 1/2 tsp. starch, 1 small piece cinnamon stick, 5-6 tblsp. sugar, 1 pinch salt, 250 g cream
1. Pour the milk into the roaster. Cut the vanilla bean open lengthwise, remove the marrow, and place in the milk along with the vanilla bean. Sprinkle in the rice, place the lid on the roaster, and simmer in a preheated 150 degrees oven for about 45 minutes.
2. Then remove the vanilla bean. In the meanwhile, drain the cherries, saving the juice. Sprinkle kirsch over the cherries, cover, and let them stand. Stir the starch with some cherry juice until smooth. Bring the rest of the juice to a boil in a pot along with the cinnamon stick and two tblsp. sugar. Stir in the starch and bring to a boil again.
3. Add the marinated cherries, and adjust the seasoning to taste. Stir the rest of the sugar and the salt into the hot rice mixture, and set aside to cool somewhat. Finally, beat the cream until stiff, and fold into the rice.
4. Spoon the rice and cherries into dessert bowls and chill well before serving.
