- Put the Almond Drink, 1 pinch of salt and the rice into a saucepan and bring to the boil. Then simmer for about 20-25 minutes over a low heat.
- In the meantime finely dice the pears and reserve some pieces for garnishing. Chop the almonds, lightly brown them in a pan without oil and set aside.
- Just before the rice pudding cooking time is up, stir in the cinnamon, ginger, orange zest and the pears. Combine the ready-cooked rice with the almond butter and sprinkle with the toasted almonds.
- Garnish with cranberries, a slice of orange and some cocktail mint.
Tip: Delicious served both hot or cold!