Rice Pudding with Apple Compote

Ingredients

• 0.5 Vanilla pod
• 500 ml almond drink (almond milk)
• 60 g rice syrup (4 tbsp)
• 1 pinch salt
• 150 g whole grain rice pudding
• 500 g sour apples
• 1 star anise
• 2 cloves of spice clove
• 1 cinnamon stick
• 75 g dark chocolate (at least 70% cocoa)

Instructions

1. 1.

   For the rice pudding, split the vanilla pod lengthwise and scrape out the seeds with a knife. Add the vanilla seeds, pod, and almond drink to a pot. Stir in the rice syrup and a pinch of salt, then bring everything to a boil. Sprinkle in the rice and simmer over low heat, stirring occasionally, for 40 minutes. Remove the vanilla pod and let the rice cool for 10 minutes.

2. 2.

   Meanwhile, for the compote, peel, core, and dice the apples. Add them with the remaining syrup, 2 tbsp water, star anise, cloves, and cinnamon stick to a pot. Cover and simmer over low heat for about 10 minutes until soft. Remove the spices and let the rice cool for 5 minutes. Fill small glasses with the rice, top with compote, smooth it out, and refrigerate for at least 30 minutes.

3. 3.

   During this time, grate one-third of the chocolate. Chop the remaining chocolate and melt it over a double boiler. Pour the liquid chocolate over the compote and spread evenly. Refrigerate for another 30 minutes until the chocolate sets. Before serving, sprinkle grated chocolate into the glasses.