How about Holy Week and Easter? We have taken the opportunity to rest because we needed it after the beating of the trip to Germany, to Amsterdam and not stopping for almost a month. Some of you have asked us how things are going here in Cologne and the truth is that it’s great, we love the country and the people, the only drawback is the weather. ? Alberto is doing an internship in a German company and I while I take the opportunity to work hard on the blog and on new projects that we have in sight. Next week we will start giving some classes in German because although we can get by very well with English (it is fortunate that almost everyone here speaks English well) and that we have been using Duolingo like crazy to be able to learn a little, we always It is good that they teach you something else to be able to communicate better.

Let’s go to the mess! Before it wasn’t very rice pudding, but since I’m vegan I love it because it’s a very simple, healthy and cheap dessert, it has everything! There are a thousand different ways to make this traditional recipe, I suppose as many as there are chefs, but this is ours and we love it, it’s the good thing about cooking, that you can make the recipes to your liking.



  • 1 taza de arroz integral (200 g)
  • 7 tazas de leche de avena (1 l y 750 ml)
  • 1 rama de canela
  • La piel de 1/2 limĂłn
  • 1/2 taza de azĂșcar moreno (100 g)


  1. Put all the ingredients in a pot except sugar and cook over high heat until it comes to a boil.
  2. Cook over medium-high heat for about 40 minutes or until the rice is almost done. Stir occasionally.
  3. Add the sugar and cook for 5 more minutes or until the rice is completely cooked.
  4. Remove the cinnamon stick and lemon peel.
  5. Serve in a large bowl or small bowls and let cool slightly to room temperature and then in the fridge for at least 1 or 2 hours, although it is better overnight. If it gets too thick, add more milk.
  6. To decorate we add Goji berries and chopped pistachios.
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