Rice Pudding with Kiwi Sauce

Ingredients

• 500 ml milk (1.5% fat)
• 125 g rice pudding grains
• 1 small kiwi
• 100 g sea buckthorn berries (about a handful)
• 1 tbsp almond slivers
• 1 tbsp honey

Instructions

1. 1.

   Pour the milk into a large microwave-safe dish, stir in the rice pudding grains and cover; cook on 600 watts for 20 minutes.

2. 2.

   Meanwhile peel the kiwi and cut it into coarse cubes. Wash the sea buckthorn berries, trim the ends, halve them, and combine with the diced kiwi in a tall container. Roughly puree with an immersion blender.

3. 3.

   Toast the almond slivers in a non-stick pan until golden brown and fragrant.

4. 4.

   Stir honey into the cooked rice pudding. Serve the warm or cold rice pudding topped with toasted almonds and drizzled with the kiwi sauce.