Details
60 min
Method
Prepare the rice using the basic receipt.
Cut the apricots into small pieces. Heat up some apple juice in a pan and add the fruit with cinnamon, cardamom, ginger, salt, lemon peel and cocoa powder and simmer for several minutes.
Stir the cooked rice, the almond butter and the maple syrup. Chop the nuts, fry them carefully in a pan without oil and sprinkle them over the dish.
Ingredients
- 200 g Rapunzel short grain rice brown
- 70 ml apple juice
- 6 Rapunzel dried apricots
- a knife point of cardamom and cinnamon
- ¼ grated ginger
- 1 pinch Rapunzel sea salt
- 1 tsp. grated lemon peel
- a little bit of Rapunzel cocoa powder
- 2 tsp. Rapunzel almond butter, white
- 2 tsp. Rapunzel maple syrup
- 1 tbsp. Rapunzel walnuts
or Rapunzel almonds
