Ris a la mande 


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

The recipe is sponsored by Rapunzel.


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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