Almond milk rice with fruit salad

Name: Almond milk rice with fruit salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 ml Almond Drink; 1 pinch Salt; 2 TABLESPOONS + 2 teaspoons sugar; 150 g Rice Pudding; 1 (approx. 400 g) Mango; 1 Apples; 100 g Physalis (Cape gooseberries); 7-10 Tbsp grated peel and juice of 1 lime; 40 g Almond kernels

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 ml Almond Drink
1 pinch Salt
2 TABLESPOONS + 2 teaspoons sugar
150 g Rice Pudding
1 (approx. 400 g) Mango
1 Apples
100 g Physalis (Cape gooseberries)
7-10 Tbsp grated peel and juice of 1 lime
40 g Almond kernels

Directions

1
Bring almond drink and salt to the boil. Add 2 tablespoons of sugar and rice, bring to the boil while stirring and allow to swell at low heat for about 30 minutes, stirring occasionally. Remove from heat and let rice pudding cool down while stirring several times.
2
For the fruit salad, peel the mango, remove the flesh from the stone and then cut into slices. Wash the apple, quarter and core it. Halve the quarter again and cut into slices. Remove the physalis from its casing and cut in half.
3
Mix fruits with lime peel, lime juice and 1 teaspoon sugar.
4
Roughly chop the almonds. Roast in a pan without fat. Add 1 teaspoon sugar and caramelise briefly. Take out and let cool down. Arrange rice pudding with obsalad and almonds.