Ingredients

Hazelnut Milk:

750 ml water

3 tbsp hazelnut butter

Rice Pudding:

200 g milk rice

½ tsp vanilla extract

Pinch of salt

Pinch of cinnamon

1 cardamom pod 

2 tbsp rice or agave syrup

For Serving:

2 tbsp agave syrup

½ tsp hazelnut butter

Pinch of cinnamon

1 handful fresh fruit of your choice

Instructions

Hazelnut Milk:
To make the hazelnut milk, simply put the water and hazelnut butter in a mixer and blend until smooth. For a richer and creamier milk, add 2-3 more tablespoons of hazelnut butter. The plant milk is ready!
Rice Pudding:
In a small pot add the rice and about 600ml of the hazelnut milk and bring to a boil. Then reduce heat to very low and add the spices and sweetener. Let the pudding simmer covered for about 20-25 minutes and stir often so that it does not stick to the bottom of the pot. Add the rest 150 ml of hazelnut milk as the pudding thickens, depending on the creaminess you want to achieve.
Once the pudding is thick and creamy and the rice is very soft, remove from the heat and discard the cardamom pod.
For Serving:
In a small container mix the agave syrup with the hazelnut butter and the cinnamon to make a sweet sauce. Serve the rice pudding in 4 small bowls and top with fruit and the sauce.

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