Rice Pudding with Caramel Almond Topping
Servings: 1 people
- 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
Serving: 100g | Calories: 415kcal | Carbohydrates: 68.3g | Protein: 8.3g | Fat: 11.8g