Almond Milk Cinnamon Blueberry Rice Pudding

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 157 Kcal, 3g Protein, 27g Carbohydrates, 5g Fat


  • Almond Milk Rice
  • 5.5 dl almond milk
  • 3 tbsp. maple syrup
  • 150 g round grain rice (z. B. Camolino)
  • 50 g white almond cream
  • 1 pinch salt
  • 1 pinch cinnamon
  • Blueberry Compote
  • 2 dl prosecco (z.B.Coop Naturaplan Bio Prosecco Valdobbiadene Superiore DOCG Perlage Extra Dry )
  • 2 tbsp. maple syrup
  • 1 cinnamon stick
  • 250 g blueberries

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  • Almond Milk Rice

    Bring the almond milk to the boil with all the other ingredients up to and including the salt, reduce the heat. Simmer for approx. 20 mins. on a low heat, stirring occasionally, to form a thick pulp that is still moist. Divide into glasses.
  • Blueberry Compote

    Bring the Prosecco to the boil with the syrup and cinnamon stick, reduce by half. Add the blueberries, cover and simmer on a medium heat for approx. 5 mins. Serve on top of the almond milk rice pudding.
  • Hinweis:

    Gelingt gut auch mit Vollmilch.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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