Almond rice pudding with raisins and cinnamon with apricot compote

For 4 people
  • 2 Can (s) (425 ml each) apricots
  • 1 Package Vanillin-Sugar
  • 5 EL Sugar
  • 1/2 packet 'Vanilla flavor' pudding powder
  • 1 l milk
  • 200 g Rice pudding
  • 1 pinch Salt
  • 40 g Almond flakes
  • 2 stem ( e) Peppermint
  • 40 g Raisins
  • 100 g Whipped cream
  • 1 EL Cinnamon
45 minutes
Drain the apricots, catching the juice. Finely puree the apricot juice, vanilla sugar, 1 tablespoon sugar and 5 apricot halves, put in a saucepan and bring to the boil. Mix the pudding powder and 5 tbsp water. Thicken the boiling apricot juice. Add the apricots
Bring the milk and salt to the boil in a saucepan. Stir in the rice pudding, bring to the boil. Cover and let swell over low heat for 25–30 minutes
Meanwhile, put almonds in oneRoast the pan without fat, remove. Wash the mint, pat dry, pluck the leaves and cut into fine strips. Fold the mint into the compote
Stir the raisins, cream and 3 tablespoons of sugar into the rice pudding. Mix 1 tbsp 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
1 person approx:
  • 760 kcal
  • 3190 kJ
  • 15 g protein
  • 23 g fat
  • 118 g carbohydrates


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