Almond milk rice pudding with cinnamon and blueberries

Almond milk rice pudding with cinnamon and blueberries

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 157 kcal
, Fat: 5 g
, Carbohydrate: 27 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Almond milk rice pudding

5 ½ dl almond drink
50 g white almond cream
150 g round grain rice (e.g. Camolino)
3 tbsp maple syrup
1 pinch cinnamon
1 pinch salt

Blueberry compote

2 dl Prosecco
2 tbsp maple syrup
1 cinnamon stick
250 g frozen blueberries, defrosted
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How it's done

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Almond milk rice pudding

Bring the almond milk to the boil with all the other ingredients up to and including the salt, reduce the heat. Simmer for approx. 20 mins. over a low heat, stirring occasionally until you have a thick, creamy rice pudding. Divide into glasses.

Blueberry compote

Bring the Prosecco to the boil with the syrup and cinnamon stick, reduce to half the amount. Add the blueberries, cover and simmer over a medium heat for approx. 5 mins. Serve the compote on top of the almond milk rice pudding.

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