Cherry Rice Pudding
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
606
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Boil milk, lemon and orange zest and 1 pinch of salt. Add rice and cook, stirring occasionally, for about 30 minutes.
2.
Pour cherries through a sieve and leave to drain.
3.
Melt butter and sugar in a saucepan. Pour in lemon and orange juices and bring to a boil. Add rum and stir into rice. Separate eggs and gradually stir yolks into slightly cooled rice mixture.
4.
Preheat the oven to 200°C (approximately 390°F).
5.
Pour half of the rice mixture into a greased baking dish. Spread cherries on it and cover with remaining rice. Bake for about 25 minutes, then remove.
6.
Beat egg whites and sugar until stiff. Pour into a piping bag with a star tip and pipe a grid into rice. Bake 8-10 minutes more, until meringue is golden. Remove from oven and serve warm.
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