Ingredients
Made with
For rice milk:
(4 servings)
250 g rice
2 jars of Bio Dessert Rice Vanilla
300 g of Bio Drink Almond 6%
80 g agave syrup
1 cinnamon stick
3 cardamom berries
1 clove
1 pinch of salt
For the cooked pears:
4 small pears
500 g water
150 g brown sugar
1/2 teaspoon turmeric
zest and juice of 1 lemon
maple syrup to taste
Preparation
Combine the rice, almond drink, agave syrup and all the spices in a saucepan and bring to the boil. Cook over a low flame until the rice is cooked and creamy. If necessary, gradually add more drink.
Remove from the heat and add the Bio Vanilla Rice Dessert.
For the pears, combine the water, sugar, turmeric and lemon juice and zest in a saucepan and bring to the boil.
Peel the pears and cook them in the syrup until soft. Cut them in half and serve with the risolatte and a few tablespoons of maple syrup.
