Rice Pudding Trifle with Blueberries and Oat Crumble

Ingredients

• 500 ml milk (1.5% fat)
• Salt
• 4 tbsp Honey
• 150 g ORYZA organic rice pudding
• 200 g Blueberries
• 50 g mixed nuts
• 1 tbsp butter
• a pinch cinnamon
• 50 g whole oat flakes

Instructions

1. 1.

   Add milk with a pinch of salt and 2 tbsp honey to a pot. Add the ORYZA rice pudding, bring to a boil while stirring occasionally. Cook gently on low heat in a covered pot for 20 minutes, stir halfway through. After 20 minutes stir well again and turn off the stove. Let the rice sit on residual heat for 5–10 minutes to thicken.

2. 2.

   Meanwhile rinse, wash, and pat dry the blueberries. Roughly chop the nuts. Heat butter in a pan, then add remaining honey, cinnamon, nuts, and oat flakes; caramelize over low heat for 5 minutes. Transfer to a plate and let cool.

3. 3.

   Stir the rice pudding again. Divide one third of the rice into four glasses, layering with blueberries and crumble until all ingredients are used, finishing each glass with blueberries and a bit of crumble topping. Serve.