Pomegranate – Rice Pudding – Dessert
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 liter ¾ milk
- 0.25 liter ¼ cream
- 15 g butter
- 2 tablespoon sugar, fine
- 1 pinch (s) salt
- 175 g rice puddin
- 1 lemon (s), peel spiral, untreated
- 1 pomegranate
- 2 tablespoon honey, (acacia honey)
- 0.5 teaspoon ½ cinnamon
- 2 orange (s)
Print Recipe
Pin Recipe Instructions
- Bring the milk, cream, butter with sugar, lemon spiral and a pinch of salt to the boil, add the rice pudding and let it soak for 30 minutes over a mild heat.
- Remove the seeds from the pomegranate and place in a bowl. Squeeze the oranges, gently warm the honey with the orange juice and the cinnamon and pour over the pomegranate seeds.
- Divide the swollen rice pudding into bowls and serve with the marinated pomegranate seeds.
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