Rice porridge casserole 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 cream, cook on low heat under a lid until soft.

Add vanillin and sugar to the hot porridge and stir.

Grate the cheese on a fine grater.

Cool the porridge, beat in the eggs, place in small molds moistened with cold water, pack tightly, sprinkle with grated cheese and put in the oven for 15 minutes.

Invert the molds onto a wide flat dish to serve the casserole.

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 casserole and serve at the table.