Almond milk rice with raisins and cinnamon to apricot compote (Stevia instead of sugar)

Name: Almond milk rice with raisins and cinnamon to apricot compote (Stevia instead of sugar)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Apricots; 3 teaspoons (2 g each) + 2 level tablespoons Nevella Low Calorie Sweetener with Stevia plant extracts; 1/2 package Pudding powder "Vanilla Flavor"; 1 l Milk; 1 pinch Salt; 200 g Rice Pudding; 40 g flaked almonds; 2 stem(s) Peppermint; 40 g Raisins; 100 g Whipped cream; 1 TABLESPOON Cinnamon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Apricots
3 teaspoons (2 g each) + 2 level tablespoons Nevella Low Calorie Sweetener with Stevia plant extracts
1/2 package Pudding powder "Vanilla Flavor"
1 l Milk
1 pinch Salt
200 g Rice Pudding
40 g flaked almonds
2 stem(s) Peppermint
40 g Raisins
100 g Whipped cream
1 TABLESPOON Cinnamon

Directions

1
Drain the apricots and collect the juice. Finely puree the apricot juice, 3 tsp. Nevella and 5 apricot halves, place in a pot and bring to the boil. Mix pudding powder and 5 tbsp. water. Boiling apricot juice bind with it. Add the apricots
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
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
Stir the raisins, cream and 2 level tablespoons of Nevella into the rice pudding. Arrange rice pudding and some compote on plates. Sprinkle rice pudding with some cinnamon and almonds. Add the rest of the compote