Coconut Rice Pudding with Strawberries

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Coconut Rice Pudding with Strawberries
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
445
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie445 cal.(21 %)
Protein9 g(9 %)
Fat26 g(22 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate82 μg(27 %)
Pantothenic acid1.1 mg(18 %)
Biotin17 μg(38 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C74 mg(78 %)
Potassium599 mg(15 %)
Calcium151 mg(15 %)
Magnesium86 mg(29 %)
Iron4.6 mg(31 %)
Iodine15 μg(8 %)
Zinc1.6 mg(20 %)
Saturated fatty acids21.5 g
Uric acid59 mg
Cholesterol8 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
350 milliliters milk
150 grams Arborio rice
1 can sweetened Coconut milk 165 ml (approximately 3/4 cup)
2 tsps finely grated Lemon peel
500 grams fresh Strawberries
1 Tbsp Coconut
Lemon balm (for garnish)
How healthy are the main ingredients?
StrawberryCoconut milkCoconut

Preparation steps

1.

Bring the milk and coconut milk to a boil in a large saucepan. Stir in the rice, cover and cook over low heat for about 45 minutes, until the rice has absorbed all of the milk. Remove from heat, stir in the finely grated lemon peel and let cool. 

2.

Rinse the strawberries, pat dry and slice thinly. Spoon the rice into small serving bowls and top with the sliced strawberries. Sprinkle with coconut strips, garnish with lemon balm and serve. 

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