Vanilla Rice Pudding

Ingredients

• 125 g organic orange (1 organic orange)
• 1 Vanilla bean
• 700 ml milk (1.5% fat)
• 150 g rice pudding grains
• 500 g ripe apricots
• 100 ml light grape juice
• 2 sprigs thyme
• 50 g sea buckthorn pulp (2 heaping tbsp)
• 4 tbsp agave syrup

Instructions

1. 1.

   Rinse the orange hot, dry it and finely grate its peel.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds and combine both with the milk in a pot to bring to a boil.

3. 3.

   Stir in the orange zest and rice pudding grains, cover and simmer on low heat for 20–25 minutes, stirring frequently.

4. 4.

   Meanwhile wash, halve, pit and slice the apricots into wedges.

5. 5.

   Add the grape juice to another pot, bring to a boil and let it gently cook for 5–10 minutes.

6. 6.

   Wash the thyme, shake off excess water and pluck the leaves. Stir the sea buckthorn pulp into the apricot mixture and remove from heat.

7. 7.

   Sweeten the rice pudding with agave syrup and serve topped with the apricot‑sea buckthorn compote.