Orange Salad with Rice Pudding and Pomegranate

Ingredients

• 1 Vanilla bean
• 30 g butter (2 tbsp)
• 150 g whole‑grain milk rice
• 500 ml rice drink (rice milk)
• 40 g rice syrup (4 tbsp)
• 2 organic oranges
• 1 Pomegranate
• 45 g cashew kernels (crushed; 2 tbsp)

Instructions

1. 1.

   Split the vanilla bean lengthwise. In a pot melt the butter, add the rice and sauté for 2 minutes over medium heat. Pour in the rice drink, add the vanilla bean and 2 tablespoons of rice syrup, then simmer gently with occasional stirring for about 35 minutes on low heat.

2. 2.

   Meanwhile, rinse the oranges hot, dry‑rub them, grate the peel from half an orange. Peel the oranges and cut into pieces. Halve the pomegranate and release the seeds. Mix the oranges with the pomegranate seeds, grated zest, and remaining rice syrup.

3. 3.

   Toast the crushed cashews in a hot pan without oil over medium heat for about 5 minutes. Serve the rice pudding topped with the orange salad and sprinkle with toasted cashew crumbs.