John Myers
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Rice Pudding with Caramel Almond Topping
The perfect rice pudding with caramel almond topping recipe with a picture and simple step-by-step instructions.
- 2,5 cups Milk
- 1 Cup Rice
- 2 tablespoon Sugar
- 1 teaspoon Vanilla sugar brown
- 50 g Roasted almonds
- 1 Lemon
rice pudding
- Bring the milk to the boil with sugar and vanilla sugar – rub some zest from the organic lemon and squeeze out the juice – rinse the rice through a sieve with hot water and pour it into the boiling milk – add a little lemon juice and lemon peel – heat to a minimum temperature reduce, cover the pot and cook the rice pudding gently for about 20 minutes – stir again and again in between so that the rice does not stick and, if necessary, add a little more milk towards the end
the caramel almond topping
- While the rice is cooking, the almonds are caramelized – you can find a lightning-fast and sure-fire recipe for this under: quick roasted almonds – (you can of course also use pre-purchased almonds) – now coarsely chop the roasted and cooled almonds in the Moulinex
serve and decorate
- Arrange the milk rice in the preheated plate and sprinkle the caramel almond crumbs on top and a lightning-fast, sweet favorite dish is ready at the table …
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