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🍰 Cardamom Rice Pudding with Mango Strawberry Salad

370 kcal · 30 min · 4 servings

Ingredients

• milk 1.5 L
• sugar 30 g
• cardamom, ground 1 tsp
• rice pudding rice 300 g
• leaf gelatin 1 pcs
• whipping cream 100 ml
• mango 1 pcs
• strawberries 500 g
• lemons 1 pcs
• honey 1 tbsp

Instructions

1. 1. Put the milk, 3 tablespoons of sugar, and the cardamom into a pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Stir the rice pudding mix into the boiling milk.
4. 4. Simmer the rice with the lid on for about 25 minutes over medium heat.
5. 5. Stir the rice occasionally while it cooks.
6. 6. Soak the gelatin in a bowl of cold water.
7. 7. Remove the pot from the heat once the cooking time is up.
8. 8. Let the rice pudding cool down for about 15 minutes.
9. 9. Squeeze out the soaked gelatin leaf and dissolve it in the warm rice.
10. 10. Whip the cream stiff using a hand mixer.
11. 11. Gently fold the whipped cream into the rice pudding.
12. 12. Fill the mixture into glasses.
13. 13. Place the glasses in the refrigerator for about 2 hours.
14. 14. Peel the mango and cut the flesh away from the pit.
15. 15. Cut the mango flesh into small cubes.
16. 16. Wash the strawberries and remove the green leafy tops.
17. 17. Slice the strawberries.
18. 18. Halve the lemon and squeeze out the juice.
19. 19. Mix the lemon juice with honey in a bowl.
20. 20. Pour the juice-honey mixture over the mango and strawberry pieces.
21. 21. Serve the cold rice pudding together with the fresh salad.

Nutrition per serving

• kcal: 370
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 63 g