Cold rice porridge with cherry jam

Rinse the rice, add it to boiling water, bring to a boil, drain in a colander, and rinse with cold water.

Pour the prepared grains with boiling milk, cook on low heat under a lid until soft.

Add vanillin and sugar to the hot porridge and stir.

Place the cooked porridge into small molds moistened with cold water and pack it down.

Place the bowls with porridge in the refrigerator for 1-2 hours.

Flip the molds onto a wide flat dish and place the porridge.

Make a small indentation in the center of each portion and fill it with berries from the jam.

Add a little water to the remaining syrup and bring to a boil.

Pour syrup over the porridge and serve it at the table.