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- Almond milk rice pudding with cinnamon and blueberries
Almond milk rice pudding with cinnamon and blueberries
Nutrition facts per serving:
- Energy in kcal about 157
- Fat about 5g
- Carbohydrates about 27g
- Protein about 3g
This is needed
This is needed
for 4 people
Almond milk rice pudding
- 5.5 dl almond drink
- 3 tbsp maple syrup
- 150 g round grain rice (e.g. Camolino)
- 50 g white almond cream
- 1 pinch salt
- 1 pinch cinnamon
Blueberry compote
- 2 dl Prosecco (e.g. Coop Naturaplan Organic Prosecco Valdobbiadene Superiore DOCG Perlage Extra Dry)
- 2 tbsp maple syrup
- 1 cinnamon stick
- 250 g blueberries
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- 8 glasses, each approx. 150 ml
And that's how it's done
And that's how it's done
Almond milk rice pudding
Bring the almond milk to the boil with all the other ingredients up to and including the salt, reduce the heat. Simmer for approx. 20 mins. over a low heat, stirring occasionally until you have a thick, creamy rice pudding. Divide into glasses.
Blueberry compote
Bring the Prosecco to the boil with the syrup and cinnamon stick, reduce to half the amount. Add the blueberries, cover and simmer over a medium heat for approx. 5 mins. Serve on top of the almond milk rice pudding.
