Ingredients
Rice with milk
– 160 g round rice
– 800 g of milk
– 80 g of sugar
– 1 vanilla bean
– 6 servings of The Laughing Cow
Apricot Marmalade
– 50 g fresh apricots, quartered
– 75 g water
– 250 g of sugar
– roasted almond sticks
– pistachio powder
Preparation Rice pudding
- Boil milk with sugar and split vanilla. Pour in the rice and bring back to a boil while stirring.
Bake covered for 50 minutes, stirring regularly. - Remove from the oven and allow to rise, covered, for 5 minutes.
Stir in the portions of The Laughing Cow and set aside in a cool place.
Preparation Apricot Marmalade
- Mix the ingredients and cook over low heat until you get a compote. Keep in a cool place.
- When cold, place the compote on the rice. Finish with almond sticks and pistachio powder.
