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🍰 Rice Pudding Trifle with Blueberries and Oat Crumble

342 kcal · 30 min · 4 servings

Ingredients

• 500 ml milk (1.5% fat)
• salt
• 4 tbsp honey
• 150 g ORYZA (organic milk rice)
• 200 g blueberries
• 50 g nut mix
• 1 tbsp butter
• 1 pinch cinnamon
• 50 g rolled oats

Instructions

1. 1. Pour milk, a pinch of salt, and 2 tablespoons of honey into a pot.
2. 2. Add the rice pudding rice and bring the mixture to a boil.
3. 3. Stir occasionally while it boils.
4. 4. Reduce the heat to low and cook the rice in the covered pot for 20 minutes.
5. 5. Stir the rice once after 10 minutes (halfway through the cooking time).
6. 6. Stir the rice well after 20 minutes.
7. 7. Turn off the stove.
8. 8. Let the rice swell in the pot for 5 to 10 minutes using residual heat.
9. 9. Meanwhile, remove any stems from the blueberries.
10. 10. Wash the blueberries and pat them dry.
11. 11. Chop the nuts coarsely.
12. 12. Heat the butter in a pot.
13. 13. Add the remaining honey, cinnamon, nuts, and oat flakes.
14. 14. Caramelize the mixture over low heat for 5 minutes.
15. 15. Place the crumble mixture onto a plate.
16. 16. Let the crumble mixture cool down.
17. 17. Stir the cooled rice pudding again.
18. 18. Divide one-third of the rice among 4 glasses.
19. 19. Layer blueberries and crumble mixture into the glasses.
20. 20. Repeat the layering until all ingredients are used up.
21. 21. Finish each serving with blueberries and a little crumble mixture.
22. 22. Serve the trifle.

Nutrition per serving

• kcal: 342
• Protein: 11 g · Fett/Fat: 10 g · Carbs: 53 g