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🍰 Pear Rice Pudding with Almonds

186 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 500 ml almond drink (almond milk) (unsweetened)
• 1 pinch salt
• 2 tbsp birch sugar
• 125 g milk rice
• 1 ripe pear
• 1 tbsp lemon juice
• 1 pinch cinnamon powder
• 2 tbsp sliced almonds

Instructions

1. 1. Split the vanilla pod lengthwise.
2. 2. Scrape out the small seeds from the pod.
3. 3. Place the empty pod and the seeds into a pot.
4. 4. Pour the almond drink into the same pot.
5. 5. Bring the mixture to a boil on the stove.
6. 6. Add a pinch of salt to the boiling liquid.
7. 7. Stir in one tablespoon of birch sugar.
8. 8. Add the rice pudding to the pot.
9. 9. Turn the heat down to the lowest setting.
10. 10. Let the rice swell for 30 minutes.
11. 11. Stir the mixture frequently during this time.
12. 12. Peel the pears with a peeler.
13. 13. Remove the core from the pears.
14. 14. Cut the fruit flesh into 1 cm cubes.
15. 15. Place the remaining birch sugar into a small pot.
16. 16. Melt the sugar until it caramelizes.
17. 17. Add the pear cubes to the pot.
18. 18. Add the lemon juice.
19. 19. Deglaze with two tablespoons of water.
20. 20. Place a lid on the pot.
21. 21. Simmer the compote for 10 minutes on low heat.
22. 22. Season the pears with cinnamon.
23. 23. Place the sliced almonds into a non-stick pan.
24. 24. Toast the almonds without adding extra fat.
25. 25. Wait until the almonds turn golden brown.
26. 26. Remove the pan from the heat as soon as they are fragrant.
27. 27. Spread the almonds out on a plate.
28. 28. Let the almonds cool down completely.
29. 29. Fill the warm rice pudding into small bowls.
30. 30. Place the pear compote on top of the rice.
31. 31. Sprinkle the dish with the toasted almonds.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 186
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 33 g