Baked Sweet Rice
(0 votes)
(0 votes)
Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 kcal | (30 %) | ||
| Protein | 8.7 g | (9 %) | ||
| Fat | 54.22 g | (47 %) | ||
| Carbohydrates | 30.57 g | (20 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 620.03 mg | (77,504 %) | ||
| Vitamin D | 3.85 μg | (19 %) | ||
| Vitamin E | 1.35 mg | (11 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.75 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12.82 μg | (4 %) | ||
| Pantothenic acid | 1.18 mg | (20 %) | ||
| Biotin | 4.85 μg | (11 %) | ||
| Vitamin B₁₂ | 0.86 μg | (29 %) | ||
| Vitamin C | 1.02 mg | (1 %) | ||
| Potassium | 331.64 mg | (8 %) | ||
| Calcium | 262.86 mg | (26 %) | ||
| Magnesium | 26.29 mg | (9 %) | ||
| Iron | 0.32 mg | (2 %) | ||
| Iodine | 60.15 μg | (30 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 34.22 g | |||
| Cholesterol | 167.76 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- ⅔ cup short grain Rice pudding
- 2 cups cream (18% fat)
- 2 cups Whole milk
- ¼ cup sugar
- freshly grated Nutmeg
- 2 tablespoons butter
Preparation steps
1.
Preheat the oven to 150°C (130° fan) 300°F gas 2. Lightly butter a 1.5 l ovenproof dish.
2.
Rinse the rice under cold water, drain well and place in the dish.
3.
Place the cream, milk, sugar and a generous grating of nutmeg in a pan. Heat gently until almost simmering, then remove from the heat and pour over the rice, stirring well.
4.
Dot the butter over the top and cook for 1 1/2-2 hours, stirring after the first 30 minutes, (you can add an extra grating of nutmeg, if liked) until golden brown on top and with a soft, creamy texture. If the pudding seems too runny, return to the oven, checking every 15 minutes, until it is loosely creamy; the cooking time will vary, depending on the depth of the baking dish.
5.
Remove from the oven and allow to rest for 10 minutes before serving.
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