Vegan rice a la mande (milk)

Ingredients for Vegan rice a la mande (milk)

Instructions for Vegan rice a la mande (milk)

To prepare the Vegan rice a la mande (milk) recipe, please follow these instructions:

Cook, round grain milled rice or almond milk in a small time, stir in salt and sugar, syrup or honey in and cool off.

Smut tonsils, notch 100 gr of them and set aside.
Blend the remaining 200 gr almonds and 2 vanilla-pods with water in powerful blender for it turns into a thick cream-or cremeagtig lot.

Do you have a powerful blender, you can just throw the whole vanilla-pods in, minus the ends, if not, you should probably scratch grains out and not use the stems.

It can also facilitate the work of a less good blender, if they peeled almonds are allowed to stand to soak in the water, they must be blended in an hour or two.

The amount of water varies. To use enough to the Blender can run around, but not so much that the almond cream/cream will be the water.

Stir in the cooled rice pudding with almond cream, add the chopped almonds.

Rice a la the man will not be completely white, as it is known from cow's milk, but it tastes great.

Tips:
Almond milk can be purchased in health food stores or on the carton is made easy by 200 gr almonds, 2 – 2 ½ liter of water: the tonsils are put to soak overnight, then rinse and blending it in new, clean water. That can add a nip of salt, a few dates, vanilla or whatever you may wish to taste put with. ' Milk ' is filtered from and almond blended again selling the pulp concerned, filtered, blended again until 2-2 ½ liters of almond milk. The sticks 3 days in the fridge and will quite naturally dividing so that the thick ' cream ' floats on top. The stir/shake easily together. Instead of almond cream/cream can be used cashewcreme or cream made from macadamia nuts, however, always uristede and water biscuits.