Almond milk rice with apricots

For 4 people
  • 2 Can (s) (425 ml each) apricots (e.g. naturally sweet)
  • 2–3 (à 2 g) lightly heaped tablespoons of sprinkling sweetness with stevia plant extracts *
  • 1⁄2 P. pudding powder vanilla (for cooking; for 1⁄2 l milk)
  • 1 l low-fat milk
  • Salt
  • 200 g Rice pudding
  • 2–3 EL Almond flakes
  • 1–2 stem (s) mint or lemon balm
  • 40 g Raisins
  • acc. Cinnamon
40 minutes
light
1.
Drain the apricots while collecting the juice. Puree the apricot juice, possibly 1 tbsp stevia and 5 apricot halves, bring to the boil in a saucepan. Mix the pudding powder and 5 tbsp water until smooth. Stir in the apricot juice, bring to the boil and simmer for about 1 minute.
2.
Add apricots. Let cool down.
3.
Bring the milk and a pinch of salt to the boil. Stir in rice, bring to the boil and cover and let soak over low heat for 25–30 minutes. Stirring occasionally.
4.
Roast the almonds in a pan without fat, remove. Wash the mint, pat dry. Cut the leaves into fine strips and stir into the compote.
5.
Wash the raisins. Stir into the rice with 2 tablespoons of stevia, then simmer briefly. Serve the rice pudding and some compote, sprinkle with almonds and cinnamon. Add the rest of the compote.
1 person approx:
  • 550 kcal
  • 15 g protein
  • 10 g fat
  • 96 g Carbohydrates

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