Mini chef
Utensils
Apron
Cooking spoon
Glass
Knife
Measuring cup
Pan
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Compote
Peel the oranges, cut into approx. 1 cm pieces, finely chop the figs.
Place the oranges, figs, water, vanilla, star anise and cinnamon in a pan, bring to the boil, reduce the heat, cover and simmer for approx. 10 mins. Leave the compote to cool. Remove the star anise and cinnamon stick.
Rice pudding
In a pan, mix the milk with all the other ingredients up to and including the salt. Bring to the boil, reduce the heat, simmer the rice for approx. 25 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool slightly. Mix in the yoghurt, leave the rice pudding to cool.
To serve
Spoon the rice pudding and compote alternately into 4 glasses (each approx. 200 ml).
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