Rice Pudding with Caramel Almond Topping

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

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

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 ...