Almond rice pudding with grapes

For 4 people
  • 1/2 Vanilla pod
  • 3/4 l Milk
  • 150 g Rice pudding
  • 1 pinch salt
  • 3 Tbsp (30 g) Sugar
  • 200 g dark and light grapes
  • (e.g. B. coreless)
  • 1-2 EL Almond flakes
  • 100 g whipped cream
40 minutes
Cut the vanilla pod lengthways and scrape out the pulp
Bring the milk, rice, lemon peel, salt, vanilla pod and pulp to the boil. Stir in sugar. Cover and let it soak for about 30 minutes over low heat. Stir more often
Remove the vanilla pod and lemon peel. Fill rice into bowls and let cool.
Wash grapes, pat dry and pluck from the stems. Halve the grapes and remove the seeds if necessary. Roast the almonds in a pan without fat, remove them and let them cool.
Whip the cream until stiff and fold into the rice pudding. Fold in half of the grapes as well. Sprinkle rice with the rest of the grapes and almond flakes
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 9 g protein
  • 18 g fat
  • 35 g carbohydrates


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