Tip: To make the pudding less brown and more white, wait to add the cinnamon until after the pudding is done cooking.
- 2 1/2 dl white sticky rice
- 5 dl Sproud Original
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 2 tbsp agave syrup
- 2-3 dl Sproud Original
STEP BY STEP
- Add the rice, 5 dl Sproud, cinnamon, cardamom and agave syrup in a saucepan and simmer on low heat until the rice is soft. Remove from the heat
- Now add 2-3 dl Sproud and stir to combine. You want to achieve a creamy texture
- Serve the rice pudding with raspberry or strawberry jam!