Baked apple mylkrice with almonds and cinnamon
Nothing beats a warming rice pudding with apple and cinnamon - if only the annoying cooking time would not be. And who has the time and inclination to spend hours at the pot first thing in the morning? No, no, no. We can do better than that. This recipe is our version of a Bakes Oatmeal - but with whole grain rice cereal instead of oatmeal. The advantage is that the rice cereal doesn't need to be cooked. Just mix all the ingredients together in a bowl, pour into a casserole dish, and then bake in the oven for 30 minutes. While the rice pudding casserole with cinnamon gives off a wonderful aroma throughout the apartment, you can get ready for the day in peace.
Cinnamony soul food for the weekend
Ingredients for two serving
- 100 g Hot Breakfast Bowl Sweet Ceylon
- 200 ml water
- 2 small apples
- approx. 2 tablespoons coconut blossom sugar
- blanched almond slivers
- Preheat oven (electric stove: 200°C/fan: 180°C/gas: see manufacturer).
- Prepare Hot Breakfast Bowl according to package instructions.
- Peel and quarter apples and cut into cubes.
- Grease two ramekins (approx. 9 cm x 5 cm) and pour in half of the Mylk Rice. Spread ⅔ of the apples on top. Pour remaining Hot Bowl on top and smooth out. Place remaining apple pieces on top of mylk rice.
- Top with blanched almond slivers and sprinkle with coconut blossom sugar. Bake in oven for about 30 minutes.
Best of all, this sweet casserole doesn't use any refined granulated sugar at all. We love it on cold winter days or on weekends when you can sleep in. Instead of apples, plums or nectarines also taste delicious.
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