Chilled Rice Desserts with Berry Sauce
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
122
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the rice pudding
- 2 cups milk
- 0.111 cup sugar
- 1 Tbsp Vanilla sugar
- ½ cup Rice pudding
- For the fruit sauce
- 2 sheets red gelatin
- 1 ⅕ cups Raspberries (chopped)
- ⅔ cup Strawberries (chopped)
- 1 Tbsp lemon juice
- 1 Tbsp powdered sugar
Preparation steps
1.
Bring the milk to the boil in a saucepan with the sugar, vanilla sugar and a pinch of salt. Sprinkle the rice over and cook, stirring, over a moderate heat for around 25 minutes.
2.
Meanwhile, soak the gelatine in cold water.
3.
Blend the raspberries and strawberries to a fine purée with the lemon juice and icing sugar and press through a very fine sieve.
4.
Melt the dripping wet gelatine in a pan over a low heat. Stir in 2 tbsp of fruit purée then mix into the remaining purée.
5.
Take the rice pudding off the heat and allow to cool. Spoon half of the pudding into the bottom of dessert glasses and top with half of the fruit purée. Carefully spoon the rest of the rice pudding on top. Finish off with the remaining fruit purée. Garnish with berries if desired and chill in the refrigerator for 2 hours.
6.
Serve garnished with mint.
