Almond rice pudding with raisins and cinnamon with apricot compote
- 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
easy
- 1.
- 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
- 2.
- 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
- 3.
- 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
- 4.
- 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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