Creamy Rice with Fruit Jam
ready in 10 min.
Combine the cherries and syrup with the Kirsch and lemon juice in a small microwaveable bowl. Cover with clingfilm and cook on high for 1 minute.
Carefully remove from the microwave and leave to cool to one side.
Combine the sugar, milk, and vanilla extract between four microwaveable mugs, stirring well to help dissolve the sugar. Cover with clingfilm and cook on medium for 2 minutes.
Carefully remove from the microwave and stir well. Divide the rice between the mugs, stir well, and microwave on high for a further minute until the rice puddings are piping hot.
Garnish with the cherry compote and a generous pinch of ground cinnamon before serving.