Cold bowl with rice pudding

For 3 people
  • 375 ml milk
  • 1 pack 10 minutes of rice pudding (2-3 servings)
  • 1 Can (s) (425 ml) Apricots
  • 1 glass (530 ml / 500 ge) Red fruit jelly from garden fruits
  • 10-15 g Almond flakes
  • lemon balm
30 minutes
Milk Bring to the boil, remove from heat and sprinkle with rice pudding while stirring. Stir for 1 minute, then let the rice pudding stand for 20-25 minutes. In the meantime, pour the apricots on a sieve and collect the juice. Cut the apricots into wedges and stir into the groats together with the juice. Roast the almonds in a pan until golden brown and leave to cool. Divide the cold bowl into deep plates. Using two moistened tablespoons, cut off the chilled rice pudding and place in the cold bowl. Sprinkle with almonds and serve decorated with lemon balm
1 person approx.:
  • 500 kcal
  • 2100 kJ
  • 8 g ​​protein
  • 7 g fat
  • 100 g carbohydrates


Leave A Comment