Milk rice is a German classic. It can be served as dessert or breakfast (sprinkle with granola), and its soft taste and consistency loves tart berry or fruit sauces like raspberry melba (try also passion fruit).
I cooked this milk rice on almond milk, which adds flavour and makes it easier to cook - and suitable for vegan diets.
ACTIVE: 15 + 5 min
PASSIVE: 30 + 60 min
(4 large servings)
5 dl almond milk
120 g risotto rice (arborio)
2 tablespoons agave sirup
1 tablespoon corn starch
2 drops of bourbon vanilla extract
1 teaspoon cinnamon
Pinch of salt
1 dl raspberries
1 tablespoon lime juice
1 teaspoon (birch) sugar
Almond milk rice
Mix 30 ml almond milk with corn starch and vanilla.
Pour the remaining almond milk in a pot, add agave syrup and salt. Heat until it boils.
Add rice, mix well, cover and simmer for 30 minutes until rice is almost cooked. Mix every now and then to avoid sticking.
Add startch-vanilla mixture and cinnamon, cook for 2 minutes, mixing well.
Blend raspberries, lime juice and sugar to a smooth sauce.
Serve over cold almond milk rice.