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Cinnamon rice pudding with plums Recipe

Cinnamon rice pudding with plums

Recipe Ingredients for Cinnamon rice pudding with plums

Legend: (H) Wood, (F) fire, (e) soil, (M) Metal, (W) water (after the 5-element nutrition of Traditional Chinese Medicine)
1 pc Ginger small; (M)
200 grams Short-grain rice
1 pinch Cardamom
1 pinch Salt (W)
1 Prov Lemon juice
1 pinch Cocoa powder (F)
1 tsp Cinnamon (E)
1 Pck Bourbon vanilla sugar, for example, by Dr
Oetker 300 grams
Plums or fresh out of the glass
Butter 30 grams
Chopped almonds

Cinnamon rice pudding with plums Recipe Directions

1st Peel ginger and chop finely (M). The rice with cardamom and about 1 / 2 teaspoon minced ginger (M) in a double quantity of cold water put on (W) and

bring to a boil.

2nd 1 pinch salt (W), lemon juice (H), cocoa powder (B), cinnamon, vanilla and sugar plum (e) and add the rice to swell over a gentle heat for about 20 minutes.

3rd To taste a little butter and stir in the rice porridge served with chopped almonds (E).

Tip: To make it go faster in the morning, cook the rice the night before and warm it briefly in the morning again.

Preparation time: 25 min, E: 5 g, Fat: 6 g, Carbohydrate: 47 gp>


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