Almond milk rice pudding with cinnamon and blueberries

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

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


  • Almond milk rice pudding
  • 5.5 dl almond drink
  • 3 tbsp maple syrup
  • 150 g round grain rice (e.g. Camolino)
  • 50 g white almond cream
  • 1 pinch salt
  • 1 pinch cinnamon
  • Blueberry compote
  • 2 dl Prosecco (e.g. Coop Naturaplan Organic Prosecco Valdobbiadene Superiore DOCG Perlage Extra Dry)
  • 2 tbsp maple syrup
  • 1 cinnamon stick
  • 250 g blueberries
  • Utensils
  • 8 glasses, each approx. 150 ml

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  • Almond milk rice pudding

    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. over a low heat, stirring occasionally until you have a thick, creamy rice pudding. Divide into glasses.
  • Blueberry compote

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

    Gelingt gut auch mit Vollmilch.

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