Baked Rice Pudding and Sour Cherry Dessert
In a pot, bring 1 liter (approximately 4 1/4 cups) milk, 60 grams (approximately 2 ounces) sugar, vanilla sugar and salt to a boil. Stir in rice. Simmer uncovered over medium heat, stirring occasionally, about 30 minutes. Add additional milk if needed. Remove from heat and let cool.
Coarsely grate chocolate. Cut biscuit crust in half, then cut crosswise into thin slices. With a zester, remove zest from one lemon. Squeeze juice from lemon. In a small saucepan, bring lemon juice, 4 tablespoons sugar and 50 ml (approximately 1/4 cup) water to a boil. Cook until liquid is syrupy and reduced by about 2/3.
Place biscuit slices in a medium-sized baking dish. Drizzle with lemon syrup and top with cherries and lemon zest. Spread rice pudding over the top.
Preheat oven to 180°C convection (approximately 350°F). Bake pudding about 20 minutes. Let cool slightly, then sprinkle with grated chocolate and serve warm.