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  • Rice Pudding with Berry Compote

Rice Pudding with Berry Compote

4
40m
with Alpro Almond No Sugars + Alpro Plain plant-based alternative to Greek style yogurt
Rice Pudding with Berry Compote
  • 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

Ingredients
!

  • 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
!

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.

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.

3

Let it cool slightly for 5 minutess then stir in the Alpro Plain plant-based alternative to (Greek style) yogurt.

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.

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