Baked Sweet Rice

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Baked Sweet Rice
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Health Score:
5,4 / 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)
Calorie634 kcal(30 %)
Protein8.7 g(9 %)
Fat54.22 g(47 %)
Carbohydrates30.57 g(20 %)
Sugar added12.57 g(50 %)
Roughage0 g(0 %)
Vitamin A620.03 mg(77,504 %)
Vitamin D3.85 μg(19 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.75 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate12.82 μg(4 %)
Pantothenic acid1.18 mg(20 %)
Biotin4.85 μg(11 %)
Vitamin B₁₂0.86 μg(29 %)
Vitamin C1.02 mg(1 %)
Potassium331.64 mg(8 %)
Calcium262.86 mg(26 %)
Magnesium26.29 mg(9 %)
Iron0.32 mg(2 %)
Iodine60.15 μg(30 %)
Zinc0.91 mg(11 %)
Saturated fatty acids34.22 g
Cholesterol167.76 mg
Author of this recipe:
How healthy are the main ingredients?
Rice puddingsugarNutmeg

Ingredients

for
4
Ingredients
cup
short grain Rice pudding
2 cups
cream (18% fat)
2 cups
¼ cup
freshly grated Nutmeg
2 tablespoons

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.