3 cardamom pods (lightly crushed, or 1 pinch ground cardamom)
1 small cinnamon stick
4 tbsp honey
250 g ORYZA (organic milk rice)
300 g fresh fig
30 g pistachio kernels (2 tbsp)
15 g butter (1 tbsp)
60 g pomegranate seeds (4 tbsp)
Instructions
1. Pour the milk, a pinch of salt, the lightly crushed cardamom pods, the cinnamon stick, and one tablespoon of honey into a pot with a capacity of at least three liters.
2. Add the rice pudding and bring the mixture to a boil.
3. Stir occasionally.
4. Let the rice simmer gently in the covered pot over low heat for 20 minutes.
5. Stir once after 10 minutes.
6. After 20 minutes, stir well again.
7. Turn off the heat and let the rice pudding swell on the residual heat for 5–10 minutes.
8. Meanwhile, prepare, wash, and slice the figs.
9. Chop the pistachios.
10. Heat butter in a pan and caramelize the figs in it for 4–5 minutes with one tablespoon of honey.
11. Stir the rice pudding once more and remove the cardamom pods and cinnamon stick.
12. Divide the rice among four bowls, arrange the figs on top, drizzle each with one teaspoon of honey, and serve sprinkled with pomegranate seeds and pistachios.
Nutrition per serving
kcal: 516
Protein: 16 g · Fett/Fat: 12 g · Carbs: 85 g
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