Baked Rice Pudding with Grapefruit

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Baked Rice Pudding with Grapefruit
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Health Score:
59 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
2693
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,693 cal.(128 %)
Protein71 g(72 %)
Fat86 g(74 %)
Carbohydrates344 g(229 %)
Sugar added50 g(200 %)
Roughage13.8 g(46 %)
Vitamin A1.1 mg(138 %)
Vitamin D6 μg(30 %)
Vitamin E10 mg(83 %)
Vitamin K31.2 μg(52 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂2.1 mg(191 %)
Niacin27.9 mg(233 %)
Vitamin B₆1.3 mg(93 %)
Folate343 μg(114 %)
Pantothenic acid10.8 mg(180 %)
Biotin108.9 μg(242 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C255 mg(268 %)
Potassium3,055 mg(76 %)
Calcium1,021 mg(102 %)
Magnesium410 mg(137 %)
Iron17.5 mg(117 %)
Iodine93 μg(47 %)
Zinc10.5 mg(131 %)
Saturated fatty acids48.5 g
Uric acid468 mg
Cholesterol1,305 mg
Complete sugar176 g

Ingredients

for
1
Ingredients
½ l milk
1 Vanilla bean
200 grams short grain rice
80 grams raisins
40 milliliters Rum
4 egg yolks
50 grams sugar
4 egg whites
Fat (for the mold)
breadcrumbs (for the mold)
2 pink Grapefruit
How healthy are the main ingredients?
raisinssugarGrapefruit

Preparation steps

1.

In a pot, bring milk and vanilla bean (split lengthwise) to a boil. Add rice, bring to a boil again, then reduce heat to low. Simmer about 40 minutes. Remove from heat and remove vanilla bean.

2.

Soak raisins in rum. In a bowl, beat egg yolks with sugar until light. Stir mixture, along with raisins, into the cooled rice pudding. Beat egg whites until stiff, then carefully fold into rice pudding.

3.

Grease a pudding mold with butter or oil. Sprinkle with breadcrumbs. Remove peel and pith from grapefruit, and cut out sections with a sharp knife. Pour rice pudding into the mold (or 4 small ramekins). 

4.

Fill the drip pan of the oven with hot water. Carefully place pudding mold into the pan and bake at 175°C (approximately 350°F), about 60 minutes. Unmold rice pudding and serve with grapefruit sections.