Almond milk rice with apricots

Name: Almond milk rice with apricots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Apricots (e.g. naturally sweet); 2-3 (2 g each) slightly heaped tablespoons of powdered sweetness with stevia plant extracts *; 7-10 Tbsp 1⁄2 P. Pudding powder vanilla (for cooking; for 1⁄2 l milk); 1 l low-fat milk; 7-10 Tbsp Salt; 200 g Rice Pudding; 2-3 TABLESPOONS flaked almonds; 1-2 stem(s) Mint or balm; 40 g Raisins; 7-10 Tbsp with cinnamon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Apricots (e.g. naturally sweet)
2-3 (2 g each) slightly heaped tablespoons of powdered sweetness with stevia plant extracts *
7-10 Tbsp 1⁄2 P. Pudding powder vanilla (for cooking; for 1⁄2 l milk)
1 l low-fat milk
7-10 Tbsp Salt
200 g Rice Pudding
2-3 TABLESPOONS flaked almonds
1-2 stem(s) Mint or balm
40 g Raisins
7-10 Tbsp with cinnamon

Directions

1
Drain the apricots and collect the juice. Finely puree the apricot juice, possibly 1 tbsp. stevia and 5 apricot halves, bring to the boil in a saucepan. Stir pudding powder and 5 tbsp. water until smooth. Stir into the apricot juice, bring to the boil and simmer for about 1 minute.
2
Add the apricots. Allow to cool.
3
Bring milk and 1 pinch of salt to the boil. Stir in rice, bring to the boil, cover and allow to swell over a low heat for 25-30 minutes. Stir from time to time.
4
Roast the almonds in a pan without fat, take them out. Wash the mint, dab dry. Cut leaves into fine strips and stir into the compote.
5
Wash the raisins. Stir 2 tablespoons of Stevia into the rice, continue to cook briefly. Arrange rice pudding and some compote, sprinkle with almonds and cinnamon. Add the rest of the compote.