100 g rice
4 dl almond milk
100 g coconut milk, whipped
1/2 tsp pure vanilla powder, from Rapunzel
pinch of salt
30 g chopped almonds
Dry roast the almonds
Whip the solid part of coconut cream, measure 100 g, and mix in the vanilla powder.
Heat the almond milk to boiling point and season with a pinch of salt. Add the rice and boil on low heat until the rice is soft and the mixture has thickened a bit. Add the dry roast almonds.
Let it cool before adding whipped coconut cream to it. Season to taste with the vanilla powder.
Layer the ris a la mande and a sugarless jam in a glass or a bowl.
Decorate with sugarless jam, berries or edible flowers to name a few possibilities.
The recipe is sponsored by Rapunzel.
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