Baked Rice Pudding
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(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
331
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the rice under running water and drain.
2.
Boil the milk with a pinch of salt, stir in the rice, cover and cook on the lowest heat until rice is soft and the liquid is absorbed, then cool.
3.
Dissolve the saffron in a little water.
4.
Separate the eggs. Beat the whites until stiff with a pinch of salt.
5.
Beat the yolks, saffron and sugar until fluffy.
6.
Mix the rice, almonds and raisins. Stir in the egg yolk mixture and fold in the egg whites.
7.
Grease 4 small ramekins with butter and dust with breadcrumbs. Fill the ramekins with the rice mixture.
8.
Bake in a preheated oven (180°C, approximately 350°F) for about 30 minutes until golden brown.
9.
Serve warm or cold with fruit compote.
