PREPARATION
Bring the milk, cinnamon bark, vanilla and sugar to the boil. Add the rice and cook until soft. Just before the rice is done, add the sultanas and flavor with lemon peel. Allow to cool. Stir in the egg yolk. Beat the egg white until stiff and fold into the mixture. Cut out small pieces and fry briefly in butter. Cut the white bread roll into small cubes and drizzle with butter. Mix the cinnamon and sugar and sprinkle over the bread. Put the bread cubes and pine kernels on the rice pieces and bake for about 10 minutes in an oven preheated to 180 °C until golden. For the cherry ragout: bring the water, red wine, sugar and spices to the boil. Stone the cherries and cook in the liquid until soft. If required, thicken by adding corn or potato starch stirred into water. Arrange the bread pudding and cherry ragout on plates and garnish with lemon balm.