Almond Rice Pudding with Cherries
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
525
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 53 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the rice
- 1 Vanilla bean
- 1 pc fresh Lemon peel
- 400 milliliters milk
- 400 milliliters Almond milk
- 50 grams sugar (more or less to taste)
- 150 grams Arborio rice
- 4 Tbsps slivered almonds
- 200 grams Greek Yogurt (0.1% fat)
- For the compote
- 400 grams Cherries
- 1 tsp cornstarch
- 250 milliliters red Grape juice
- 2 Tbsps Vanilla sugar
- 2 Tbsps lemon juice
Preparation steps
1.
For the pudding: slit vanilla pod lengthwise and scrape out seeds. Combine vanilla pod, seeds, lemon peel, milk and almond milk in a saucepan. Add sugar and bring to a boil. Add rice and reduce heat. Cook, covered, for about 25 minutes, stirring occasionally.
2.
For the compote: rinse and pit cherries. Combine cornstarch with 2-3 tablespoons of juice, mix until smooth. Boil remaining juice with sugar and lemon juice. Add cherries and simmer for about 5 minutes. Add cornstarch and cook unitl it thickens. Remove from heat and let cool.
3.
Toast flaked almonds in a dry pan until golden brown. Cool.
4.
Remove vanilla pod and lemon peel from rice and add yogurt.
5.
Divide pudding between 4 bowls, sprinkle with almonds and serve with cherry compote.
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