Mandel-Milchreis mit Kardamom-Sultaninen und Espresso

Almond rice pudding with cardamom sultanas & espresso

After a long time, I would like to present you a recipe today in which our black rice Royal Pearl Black comes into its own. The organic wholegrain rice was chosen by Reinhard-Karl Üblacker . The balanced use of different ingredients was also the focus of this recipe, so that the rice pudding is not only of high quality in terms of taste, but also very healthy. By adding freshly brewed espresso, this sweet treat will also awaken 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 will all hopefully soon ;-).

Ingredients for 2 servings:

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

Preparation:

  1. Crush the cardamom seeds with a mortar and pestle. Place in a tea strainer. Brew fresh espresso, add the tea strainer with cardamom and sultanas and leave to steep for half an hour. Rinse the rice and bring to the boil in a saucepan with almond milk. Then cover and simmer over a low heat for around 30-40 minutes.
  2. Stir constantly. Turn off and leave to simmer on the stove. Then sweeten with agave syrup. Scrape the vanilla pulp out of the vanilla pods and add. Remove the cardamom from the coffee. Stir the sultanas and espresso into the rice.
  3. Heat the soy milk in a saucepan and beat it with a whisk until it foams and then fold it into the rice pudding.
  4. Serve in small bowls and garnish with banana halves and toasted almond slivers. Enjoy!

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