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🍰 Creamy Vanilla Rice Pudding with Apricot-Sea Buckthorn Compote

330 kcal · 30 min · 4 servings

Ingredients

• 125 g Organic Orange (1 Organic Orange)
• 1 Vanilla pod
• 700 ml Milk (1.5% fat)
• 150 g Milk rice
• 500 g ripe apricots
• 100 ml light grape juice
• 2 sprigs thyme
• 50 g sea buckthorn puree (2 heaped tbsp)
• 4 tbsp agave syrup

Instructions

1. 1. Rinse the orange under hot water.
2. 2. Dry the orange with a cloth.
3. 3. Grate the orange peel finely.
4. 4. Split the vanilla pod lengthwise into two halves.
5. 5. Scrape out the seeds from the vanilla pod.
6. 6. Place the milk, vanilla seeds, and empty pods into a pot.
7. 7. Bring the milk to a boil.
8. 8. Stir the orange peel into the hot milk.
9. 9. Add the rice pudding mix to the pot.
10. 10. Cover the pot with a lid.
11. 11. Let the rice swell on low heat for 20 to 25 minutes.
12. 12. Stir the rice frequently during the cooking time.
13. 13. Wash the apricots under running water.
14. 14. Cut the apricots in half.
15. 15. Remove the pits from the apricot halves.
16. 16. Cut the apricots into thin wedges.
17. 17. Place the apricot wedges into a second pot.
18. 18. Pour the grape juice over the apricots.
19. 19. Bring the apricots to a boil.
20. 20. Cook the apricots on low heat for 5 to 10 minutes.
21. 21. Wash the thyme under cold water.
22. 22. Shake the thyme dry.
23. 23. Pluck the small thyme leaves from the stems.
24. 24. Stir the sea buckthorn puree into the apricots.
25. 25. Fold the thyme leaves into the apricots.
26. 26. Remove the pot with the apricots from the heat.
27. 27. Sweeten the finished rice pudding with agave syrup.
28. 28. Serve the rice pudding with the warm apricot-sea buckthorn compote.

Nutrition per serving

• kcal: 330
• Protein: 10 g · Fett/Fat: 4 g · Carbs: 62 g