Almond rice pudding with plums

Ingredients for 2 servings:

• 10 g ginger
• 50 g sugar
• 350 g plum(s), canned or fresh
• 500 ml almond milk (almond drink)
• 110 ml rice pudding
• 150 ml port wine
• 1 tsp cinnamon
• 30 g almond flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and finely grate the ginger. Melt 50g of sugar in a small saucepan, deglaze with port wine, bring to a boil, and add the ginger. Simmer over medium heat for about 15 minutes, stirring occasionally. Pour the plums into a sieve and drain. Let them steep in the ginger syrup for the last 5 minutes, then remove from the heat. Bring the almond milk to a boil and add the rice pudding. Simmer for 35 minutes, stirring continuously. Briefly toast the flaked almonds in a pan. Serve the rice pudding with the plums, flaked almonds, and cinnamon. If you prefer a sweeter dish, add a little more sugar to the almond rice pudding. The almond milk is a bit sweet, so you’ll have to taste how sweet you like it.