Number of persons 4
Preparation time 10 minutes
Waiting time 30-40 minutes
Ingredients
120 g round whole grain rice (for example from Pit Pit )
750 ml unsweetened plant-based milk or skimmed milk
1 cinnamon stick
pinch of salt
2 small apples
1 tsp lemon juice
½ tsp speculaas spices
½ tsp ginger powder
100 g blueberries
60 g mixed, unsalted nuts, coarsely chopped
Supplies
-
Preparation
1. Rinse the rice under cold running water.
2. Bring the milk, cinnamon stick, and a pinch of salt to a boil in a medium saucepan. Add the rice, reduce the heat, and let the rice slowly absorb the milk for 30-40 minutes, stirring regularly. Taste the rice to see if it's cooked through. Once done, remove the cinnamon stick.
3. Meanwhile, core the apple and chop it into small pieces. Place them in a saucepan with the lemon juice, gingerbread spices, and ground ginger. Simmer over low heat for 10 minutes, until the fruit is soft but still has some texture. Add the blueberries for the last 2 minutes.
4. Spoon the rice pudding into bowls and top with the warm autumn fruit. Garnish with the mixed nuts.
