Rice Pudding with Pine Nuts and Melon

Name: Rice Pudding with Pine Nuts and Melon
Total time: 25 min
Yield: 4
Ingredients: 1 l milk; 0.5 Vanilla bean; 1 lemon; 100 grams sugar; 1 pinch salt; 150 grams short grain rice; 50 grams Pine nuts; 400 grams Melon; 1 Tbsp butter; 50 grams sugar; mint (for garnish)

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Health Score:

73 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Calories:

590

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	590 cal.	(28 %)
Protein	15 g	(15 %)
Fat	20 g	(17 %)
Carbohydrates	87 g	(58 %)
Sugar added	37 g	(148 %)
Roughage	2.2 g	(7 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	2.2 mg	(18 %)
Vitamin K	2.8 μg	(5 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	5.7 mg	(48 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	45 μg	(15 %)
Pantothenic acid	3.2 mg	(53 %)
Biotin	19.8 μg	(44 %)
Vitamin B₁₂	1 μg	(33 %)
Vitamin C	18 mg	(19 %)
Potassium	662 mg	(17 %)
Calcium	321 mg	(32 %)
Magnesium	114 mg	(38 %)
Iron	3 mg	(20 %)
Iodine	32 μg	(16 %)
Zinc	2.4 mg	(30 %)
Saturated fatty acids	9.1 g
Uric acid	73 mg
Cholesterol	31 mg
Complete sugar	58 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 l milk; ½ Vanilla bean; 1 lemon; 100 grams sugar; 1 pinch salt; 150 grams short grain rice; 50 grams Pine nuts; 400 grams Melon; 1 Tbsp butter; 50 grams sugar; mint (for garnish)

How healthy are the main ingredients?

sugar Pine nuts sugar lemon salt mint

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Preparation steps

Peel the zest of the lemon into thin strips. Split the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean, lemon zest, sugar and salt to a boil. Add the rice and simmer on low heat for about 20 minutes. Meanwhile, toast the pine nuts in a dry skillet until fragrant and lightly browned, transfer to a plate to stop the cooking. Remove the vanilla bean and lemon zest.

Halve the melon, remove seeds, cut into wide wedges and slice. Melt butter in a pan, add sugar and cook over medium-low heat until caramelized. Add the melon slices to the pan and briefly swirl. Serve the rice pudding on deep plates, top with melon slices, pine nuts and lemon zest and serve garnished with mint leaves.