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🍰 Creamy Rice Pudding with Caramelized Melon Slices

590 kcal · 30 min · 4 servings

Ingredients

• 1 l Milk
• 0.5 Vanilla pod
• 1 Lemon
• 100 g Sugar
• 1 Pinch Salt
• 150 g Short-grain rice
• 50 g Pine nuts
• 400 g Melon
• 1 Tbsp Butter
• 50 g Sugar
• Mint (for garnish)

Instructions

1. 1. Heat the milk, split vanilla pod, lemon zest, sugar, and a pinch of salt in a pot.
2. 2. Bring the milk mixture to a boil.
3. 3. Add the rice to the boiling milk.
4. 4. Simmer the rice over low heat for about 20 minutes.
5. 5. Toast the pine nuts in a dry pan in the meantime.
6. 6. Remove the vanilla pod and lemon zest from the rice.
7. 7. Stir the toasted pine nuts into the finished rice pudding.
8. 8. Halve the melon and remove the seeds.
9. 9. Cut the flesh into wide wedges and then into slices.
10. 10. Melt the butter in a pan.
11. 11. Add the sugar and let it turn brown until it caramelizes.
12. 12. Add the lemon juice and melon slices to the pan.
13. 13. Toss the melon briefly in the caramelized butter.
14. 14. Spoon the rice pudding onto deep plates.
15. 15. Place the caramelized melon slices and pine nuts on top.
16. 16. Garnish the dish with fresh mint leaves and serve.

Nutrition per serving

• kcal: 590
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 88 g