Wintry rice pudding with pear compote
Rice pudding always reminds me of my childhood - it's actually funny that I only recently rediscovered it. Whether hot or cold, it is definitely a tasty and healthy breakfast alternative (if you tweak the “normal” recipe a bit). And since I don't always have that much time in the morning, I think it's even better that it can be prepared so well. So now there's nothing wrong with trying the recipe.
Incidentally, this variant does not contain any industrial sugar, as the wintry spices are enough to make your taste buds tingle.
Preparation time: 10 minutes
Cooking time: 40 mins
125 g rice pudding
600 ml milk or plant drink (I usually use almond drink)
2 tbsp coconut blossom sugar
1 tbsp almond butter
2 medium-sized pears
2 pc star anise
1 stick of cinnamon
1 piece of vanilla bean
2 tbsp chopped almonds
Prepare the rice pudding according to the instructions - replace the household sugar with 2 tablespoons of coconut blossom sugar - but you can also cook the rice pudding without any sugar at all. I usually use almond drink instead of cow's milk.
After the rice pudding is ready, stir in 1 tablespoon of almond butter and let everything cool down.
For the pear compote, peel 2 pears and cut into small pieces. Boil together with 2 tablespoons of water, 2 star anise, a stick of cinnamon and vanilla for about 10 minutes.
Then remove the spices and puree everything coarsely.
Pour the rice pudding into dessert glasses and serve with pear compote and chopped almonds.