Rice Pudding with Almond Milk
Prep: 10min
|
Servings: 4
|
Cook: 35min
The vegan rice pudding with almond milk from Spoonsparrow tastes not only good for children but is also well received as dessert or main course.
Ingredients
- 600 ml almond drink (almond milk)
- 120 g whole grain rice (rice pudding)
- 1 tsp vanilla powder
- 2 tbsp rice syrup
- 20 g vegan dark chocolate (70% cocoa)
- 200 g Raspberries
Instructions
-
1.
Bring the almond drink, whole grain rice, and vanilla powder to a boil in a pot while stirring occasionally. Cover and simmer for about 30–35 minutes until cooked. Then let it cool uncovered with occasional stirring and sweeten with rice syrup.
-
2.
Grate the chocolate on the side. Rinse and wash the raspberries; set aside one handful for garnish. Mash the remaining raspberries with a fork and mix into the rice pudding. Spoon the pudding into bowls and top with the reserved raspberries and grated chocolate.
