Almond milk rice with raisins and cinnamon to apricot compote

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the apricots and collect the juice. Finely puree the apricot juice, vanillin sugar, 1 tbsp. sugar and 5 apricot halves, place in a pot and bring to the boil. Mix the pudding powder and 5 tbsp. water. Bind the boiling apricot juice with it. Add the apricots

2. 2

   Bring milk and salt to the boil in a pot. Stir in rice pudding, bring to the boil. Cover and allow to swell for 25-30 minutes over a low heat

3. 3

   Meanwhile roast the almonds in a pan without fat, take them out. Wash the mint, dab dry, remove the leaves and cut into fine strips. Fold mint into the compote

4. 4

   Stir raisins, cream and 3 tablespoons of sugar into the rice pudding. Mix 1 tablespoon sugar and cinnamon. Arrange rice pudding and some compote on plates. Sprinkle rice pudding with cinnamon sugar and almonds. Add the rest of the compote

Nutrition Facts

KCAL
760 kcal

CARBS
118 g

FATS
23 g

PROTEINS
15 g