Rice Pudding with Berry Compote
Ingredients
Serves 4
- 100g Alborio or pudding rice
- 1ltr Alpro Almond Unsweetened Drink
- 2tsp almond extract
- 100ml Alpro Plain No sugars Big Pot
- 25g toasted almonds
- 200g frozen mixed berries, defrosted
- 1 orange, juice and zest
- 2tbsp sugar or honey
- 8g arrowroot, mixed with 1 tbsp of the orange juice
Preparation
Step 1
To make the rice pudding: Pour the rice into a medium size saucepan with the Alpro Almond No Sugars drink and almond extract, and cook over a medium heat for 30 minutes. Give it an occasional stir just to keep it mixed up.
Step 2
Taste to make sure the rice is cooked but still has a little ‘bite’ to it. If it’s runny but slightly creamy, that’s perfect.
Step 3
Let it cool slightly for 5 minutess then stir in the Alpro Plain plant-based alternative to (Greek style) yogurt.
Step 4
To make the fruit compote: With frozen fruit: Pop all the compote ingredients into a saucepan and cook on medium, stirring until it thickens up and you have a lovely, glossy, jammy sauce. With fresh fruit, roughly blitz the fruit in a blender or with a hand-held wand. Then heat it with the maple syrup, arrowroot, orange zest and juice, stirring until it’s thick and glossy.
