Warm and creamy rice pudding with a hint of cinnamon, blueberries, and caramelized cashews which will warm you up on a cold day.
|Calories||4822 kJ (1152 kcal)|
bowl, pot, non-stick frying pan, Spoon, large pot, spatula, cooking spoon, teaspoon
Heat the butter in a large pot on medium heat.
When the butter has melted add the rice and fry until translucent.
Add the milk, sugar, cinnamon and vanilla and bring to a boil.
Turn the heat to low and let simmer for 30 minutes. Stir after 15 minutes.
Add the blueberries, water, sugar, and vanilla to a pot and bring to a boil. Let simmer for 5 minutes.
Mix the starch with cold water and add to the pot, bring to a boil until the sauce starts to thicken. Turn off the heat and set aside.
Coarsely chop the cashews, toast them on medium heat in a non-stick frying pan without oil until golden brown. Add the honey and let caramelize.
Stir the yogurt into the rice pudding and top with the blueberry sauce and cashews.
Enjoy your meal!