Brown Rice Pudding with Cherries
Brown Rice Pudding with Cherries - Cherries add delicious variety for fans of rice pudding and other sweets
Healthy, because
Even smarter
Nutritional values
Compared to the husked version, brown rice scores with a triple amount of calcium (good for strong bones) and a quadruple amount of iron (good for oxygen transport in the body). Eggs, milk and coconut flakes contribute protein.
At cherry time, take 700 grams of fresh sweet cherries, stone them and layer two thirds of them, the rest you puree roughly to the sauce with a hand blender - they don't need to be heated any more.
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 230 mg |
Ingredients
- Ingredients
- 1 lemon
- 6 ozs Brown rice
- 6 Tbsps Shredded coconut
- 16 ozs
- 3 eggs
- 3 Tbsps honey
- 24 ozs Cherries (canned)
- 2 tsps butter
- 1 tsp cornstarch
Kitchen utensils
Preparation steps
Place the rice in a pot. Rinse lemon in hot water, wipe dry, finely grate 1-2 teaspoons of the lemon peel and add to the rice.
Add the milk and shredded coconut to the pot and bring to a boil. Cover the pot and cook for about 40 minutes over low heat. If necessary add extra milk or water to the rice if it is too dry.
Meanwhile, separate eggs. Mix yolks and half of the honey in a bowl and stir until frothy.
Beat egg whites in another large bowl with a hand mixer until stiff. Gradually beat in the remaining honey.
Drain cherries in a sieve, collecting the juice in a bowl.
Coat a 24 cm / 9-inch diameter high round baking dish with butter.
Allow the cooked rice to cool slightly, then add the rice to the egg yolk mixture. Add half of the egg whites to rice mixture and stir.
Alternate layering 1/3 rice mixture and 1/3 of the cherries into the dish. The top layer should be cherries. Spread the remaining egg whites over the top layer, leaving some of the cherries exposed. Bake the dish on the middle rack of a preheated oven at 200°C / 400°F for about 40 minutes. If the surface becomes too dark, cover loosely with parchment paper.
Meanwhile, bring cherry juice to a boil in a small pot. Mix cornstarch with 1 tablespoon water in a cup, add cornstarch mixture to the pot and stir. Bring the mixture to a boil again and serve with rice pudding.
