Citrus milk rice with cherries

For 4 people
  • 1 l low-fat milk
  • Salt
  • 2-3 EL clear liquid honey
  • thinly peeled peel of 1 untreated lemon
  • 200 g Rice pudding
  • 1 Glass (720 ml) Cherries
  • 25 g starch
  • 1-2 stem (s) Mint
  • fine grated lemon peel of 1 untreated Lemon
45 minutes
light
1.
Bring the milk, salt, honey and lemon zest to the boil. Stir in the rice pudding and let it soak over low heat for about 40 minutes, stirring occasionally. In the meantime, drain the cherries, collecting the juice. Bring the juice to the boil up to 4 tablespoons. Stir starch with 4 tablespoons of juice until smooth, bind juice with it, bring to the boil again. Stir in cherries. Wash the mint, pat dry and cut the leaves into strips. Arrange rice pudding and cherry compote on plates, sprinkle with mint and lemon julienne
1 person approx:
  • 490 kcal
  • 2050 kJ
  • 13 g protein
  • 5 g fat
  • 94 g carbohydrates

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