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Almond milk rice pudding with cinnamon and blueberries
35 m active | 35 m total
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
  • 50 g white almond cream
  • 3 tbsp maple syrup
  • 150 g round grain rice (e.g. Camolino)
  • 1 pinch cinnamon
  • 1 pinch salt
Blueberry compote
  • 2 dl Prosecco
  • 2 tbsp maple syrup
  • 250 g frozen blueberries, defrosted
  • 1 cinnamon stick
Tools
  • 8 glasses, each approx. 150 ml
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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 the compote on top of the almond milk rice pudding.