Thursday, January 12, 2012

Rice & Almond Pudding with Raspberry Sauce

This is a lactose-free, vegan and vegetarian version of a popular lebanese recipe.

Serves 4
Prep & cook time: 15 minutes
  • 200 ml rice drink
  • 2 table spoons rice flour
  • 2 table spoons ground almonds
  • 2 table spoons sliced almonds
  • 2 table spoons honey
  • ½ vanilla fruit
  • 100 ml raspberries 

Cut vanilla fruit lengthwise, remove vanilla pulp. Heat rice drink with 1 table spoon honey, vanilla fruit and vanilla pulp in a non-stick frying pan. When boiling, add rice flour and ground almonds. Cook for 5 minutes while stirring.
Pour the pudding into 4 tea glasses.

While the pudding is cooling, puree the raspberries with 1 table spoon honey. Add raspberry sauce to every pudding and top with sliced almonds.

Enjoy your meal!