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Rice pudding with rhubarb


Rice pudding


- 1 l of your favourite milk

- 0.5 l coconut milk

- 250 g risotto rice

- 150 g maple sugar


Mix well and cook over low heat, uncovered, stirring regularly until the rice has absorbed the liquid (30-40 min). Be careful to use a large pan to avoid the milk boiling over and making a mess on your counter!


Let cool and place overnight in the fridge, the rice pudding will keep thickening.


Rhubarb and maple compote


- 400-500 g rhubarb

- 3 tbsp. maple syrup


Clean and cut the rhubarb into pieces, put it with a small amount of water and sugar in a pan, let it cook on low heat until the rhubarb starts falling apart.

Let cool or enjoy hot on cold rice pudding with a touch of maple syrup!

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