Winter rice pudding with pear compote
Rice pudding always reminds me of my childhood - it's actually strange that I only recently discovered it again. No matter whether hot or cold, it is definitely a delicious and healthy breakfast alternative (as long as you change 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's easy to prepare. So now there's nothing wrong with trying the recipe.
By the way, this version doesn't contain any industrial sugar, as the winter spices are enough to make your taste buds tingle.
Preparation time: 10 min
Cooking time: 40 min
125 g rice pudding
600 ml milk or plant-based drink (I usually use almond drink)
2 tbsp coconut blossom sugar
1 tbsp almond butter
2 pcs. medium-sized pears
2 pcs. star anise
1 piece of cinnamon as a stick
1 pc. vanilla bean
2 tbsp chopped almonds
Prepare the rice pudding according to the instructions - replace the table sugar with 2 tablespoons of coconut blossom sugar - but you can also cook the rice pudding completely without sugar. 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. Cook 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 roughly.
Pour rice pudding into dessert glasses and serve with pear compote and chopped almonds.