for 4 person

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

How it's done

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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