Rice pudding (3)
Instructions
You mix tahini and malt over an open fire, gradually adding water and stirring continuously.
When it has melted to form a smooth cream add the almonds, vanilla and a pinch of salt.
Bring slowly to a boil, pour the semi-milled rice and simmer using a heat diffuser until the rice is cooked.
Mix well and let cool: If too much liquid you can pour it into a form for puddings and let it dry well in the oven for a few minutes.
Garnish with grated coconut and a thin slice of lemon peel.
Ingredients and dosing for 4 persons
- 1/2 cup of chopped roasted almonds
- 4 tablespoons of sesame butter (tahini)
- 4 tablespoons of corn malt
- 1 1/2 cup of semi-milled rice
- 4 cups of water
- 1 pinch of salt
- Natural vanilla powder
- Lemon zest
- Grated coconut flour