Rice Pudding with Sour Cherries
Rinse the cherries and pit. Set 8 aside for garnish. Distribute the remaining cherries between 4 serving bowls.
For the rice pudding: Rinse the lemon in hot water and cut 1 thin strip of lemon zest with a vegetable peeler. Bring to a boil with the milk, cinnamon, rice and sugar. Reduce the heat and simmer for about 20 minutes over medium heat, stirring frequently. Remove the cinnamon and lemon zest.
Distribute the rice pudding between the serving bowls and sprinkle with ground cinnamon. Garnish with the reserved cherries. Serve warm.