Warm and creamy rice pudding with a hint of cinnamon, blueberries, and caramelized cashews which will warm you up on a cold day.
|Calories||4831 kJ (1154 kcal)|
Spoon, pot, bowl, non-stick frying pan, large pot, cooking spoon, teaspoon, spatula
Heat the margarine in a large pot on medium heat.
When the margarine has melted add the rice and fry until translucent.
Add the milk, sugar, cinnamon, protein powder 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 agave syrup and let caramelize.
Stir in the yogurt into the rice pudding top with the blueberry sauce and cashews.
Enjoy your meal!