Mandel-Milchreis mit Kardamom-Sultaninen und Espresso

Almond rice pudding with cardamom sultanas & espresso

After a long time, I would like to introduce you to another recipe today in which our Royal Pearl Black black rice comes into its own. The organic whole grain rice was chosen by Reinhard-Karl Üblacker . In this recipe, too, the focus was on the balanced use of different ingredients, so that the rice pudding is not only of high quality in terms of taste, but also very healthy. With the addition of freshly brewed espresso, this sweet will also awaken all your spirits, making it perfect for snacking, for example in the office. Served cold, this great rice pudding variation is also recommended for warm summer days - which we all hope to expect soon ;-).

Ingredients for 2 servings:

  • 170g Lotao Royal Pearl Black
  • 500 ml almond milk
  • 2 tbsp agave syrup
  • 2 vanilla beans
  • 1 espresso
  • ½ tsp cardamom seeds
  • 2 tbsp sultanas
  • 1 tbsp almond slivers
  • 1 banana
  • 125 ml soy milk


  1. Crush cardamom seeds with a mortar. Pour into a tea strainer. Brew fresh espresso, add a tea strainer with cardamom and sultanas and let it steep for half an hour. Rinse the rice and bring it to the boil in a saucepan with the almond milk. Then cover and simmer over low heat for about 30-40 minutes.
  2. Stir again and again. Switch off and let it steep on the stove. Then sweeten with agave syrup. Scrape the vanilla pulp from the vanilla pods and add it. Remove cardamom from the coffee. Stir the sultanas and espresso into the rice.
  3. Heat soy milk in a saucepan, beat with a whisk until foamy and fold into the rice pudding.
  4. Arrange in small bowls and garnish with banana halves and toasted almond slivers. Enjoy your meal!

PS Don't forget: the 2014 recipe competition is now running. All information about this year's “Gourmet Summit” can be found here.

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