Creamy Rice Pudding with blueberries

Name: Creamy Rice Pudding with blueberries
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 1 tsp Agave syrup; 2 ½ Tbsp Cashews; 2 tsp Cornstarch; 1 Tbsp, 1 ½ Tbsp Granulated sugar; 2 cups Plant milk, unsweetened (e.g. almond); 1 Tbsp Margarine; 1⁄3 cup Soy yogurt; 1⁄3 cup Blueberries, frozen; 2⁄3 cup Short-Grain White Rice; 3 ½ Tbsp Water; 1 tsp Cinnamon, ground; ½ tsp Vanilla extract

Warm and creamy rice pudding with a hint of cinnamon, blueberries, and caramelized cashews which will warm you up on a cold day.

Nutritional information:

Calories	4505 kJ (1076 kcal)
Protein	35 g
Fat	28 g
Carbohydrates	162 g
Fiber	13 g

Utensils:

large pot, Spoon, pot, bowl, non-stick frying pan, cooking spoon, spatula, teaspoon

Recipe instructions:

1

Heat the margarine in a large pot on medium heat.

1 Tbsp Margarine

2

When the margarine has melted add the rice and fry until translucent.

2⁄3 cup Short-Grain White Rice

3

Add the milk, sugar, cinnamon and vanilla and bring to a boil.

2 cups Plant milk, unsweetened (e.g. almond)
1 Tbsp Granulated sugar
1 tsp Cinnamon, ground
½ tsp Vanilla extract

4

Turn the heat to low and let simmer for 30 minutes. Stir after 15 minutes.

5

Add the blueberries, water, sugar, and vanilla to a pot and bring to a boil. Let simmer for 5 minutes.

1⁄3 cup Blueberries, frozen
3 ⁠½ Tbsp Water
Vanilla extract
1 ⁠½ Tbsp Granulated sugar

6

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.

2 tsp Cornstarch

7

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.