Crunchy Nectarine Ricepudding

Name: Crunchy Nectarine Ricepudding
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 1 Nectarine (~ 4.8 oz); ¼ cup Amaranth, puffed; 2 tsp Agave syrup; 1 ½ Tbsp Granulated sugar; 2 cups Plant milk, unsweetened (e.g. almond); 1 Tbsp Margarine; ¾ cup Soy yogurt; 2⁄3 cup Short-Grain White Rice; 0.4 oz Dark chocolate; 1 tsp, ½ tsp Cinnamon, ground; 1 ½ tsp Vanilla extract

Enjoy our vegan recipe Crunchy Nectarine Ricepudding by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories	4944 kJ (1181 kcal)
Protein	40 g
Fat	29 g
Carbohydrates	179 g
Fiber	16 g

Utensils:

Spoon, cooking spoon, large pot, cutting board, bowl, chef's knife, non-stick frying pan

Recipe instructions:

1

Heat the margarine in a big pot on medium heat.

1 Tbsp Margarine

2

When the maragarine 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 ⁠½ Tbsp Granulated sugar
1 tsp Cinnamon, ground
1 ⁠½ tsp Vanilla extract

4

Turn the heat to low and let simmer for 30 minutes. Stir after 15 minutes. Stir in the yogurt and set aside.

¾ cup Soy yogurt

5

Core the nectarine, dice and set aside. Roast the amaranth in a non-stick frying pan over medium heat, add the agave syrup and caramelize until golden brown. Turn off the heat and set aside.