Almond milk rice with apricots

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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: