Almond Milk Rice with Cherries

Ingredients

• 1 vanilla pod
• 1 piece unprocessed lemon zest
• 400 ml milk
• 400 ml almond drink (almond milk)
• 50 g sugar (more or less to taste)
• 150 g rice pudding grains
• 4 tbsp almond slivers
• 200 g Greek yogurt
• 400 g cherries
• 1 tsp Cornstarch
• 250 ml red grape juice
• 2 tbsp vanilla sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   For the rice, split the vanilla pod lengthwise and scrape out the seeds. Add the pod, vanilla seeds, lemon zest, milk, and almond milk to a pot. Stir in the sugar and bring to a boil. Then add the rice, reduce heat, cover, and let it simmer for about 25 minutes, stirring occasionally.

2. 2.

   Meanwhile, wash and pit the cherries for the compote. Whisk the cornstarch with 2-3 tbsp juice until smooth. Bring the remaining juice with sugar and lemon juice to a boil. Add the cherries and simmer for about 5 minutes. Stir in the cornstarch, let thicken slightly, remove from heat, and cool.

3. 3.

   Toast the almond slivers in a dry pan until golden brown. Let them cool.

4. 4.

   Remove the vanilla pod and lemon zest from the rice mixture and fold in the yogurt.

5. 5.

   Serve on four bowls, sprinkle with almonds, and top with cherry compote.