Almond Rice Pudding & Strawberries
- Preparation Time
- 1970-01-01 00:10
- Cooking Time
- 1970-01-01 00:30
- Total Time
- 1970-01-01 00:35
You need: Knife | Cutting Board | Stock Pot | Spatula | Bowl | Frying Pan
Step 1:
Cut the vanilla pod lengthwise and scrape out the seeds.||
Step 2:
Bring the almond milk, sugar, vanilla pods and pulp to a boil and stir continuously.||
Step 3:
Once the milk has come to a boil, add the rice and salt.||
Step 4:
After a minute, turn off the heat, cover the pot and leave it on the burner for 35 to 40 minutes.||
Step 5:
Zest the lemon after rinsing it in warm water and patting it dry.||
Step 6:
Toast the almonds in a dry frying pan. Wash the strawberries, remove the stalks and quarter. Mix the almonds and strawberries.||
Step 7:
Remove the vanilla pod from the rice and stir in the lemon zest. Serve the almond milk rice pudding while still warm with strawberries and almond slivers.||
Tip:
Eating the almond milk rice pudding cold also tastes wonderful. Just leave the rice pudding covered overnight in the refrigerator and then stir in 1 cup of almond milk once you are ready to eat it.||