Cold Rice Pudding with Ham and Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 561 mg | (14 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 371 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams Long grain rice
- 1 ⅕ liters vegetable stock (prepared)
- butter
- 150 grams Frozen pea
- 200 grams ham (diced)
- 4 Tbsps Crème fraiche
- 1 egg
- salt
- freshly ground pepper
- 4 hardboiled eggs (peeled)
- 100 grams Cherry tomatoes (quartered)
- For the sauce
- 2 Tbsps butter
- 4 tsps Pastry flour
- 125 grams Whipped cream
- salt
- freshly ground pepper
- Nutmeg (freshly grated)
Preparation steps
In a pot, combine rice with 600 ml (approximately 2 1/2 cups) broth. Cover and simmer over low heat, about 20 minutes. If any liquid remains, drain rice. Mix in 100 grams (approximately 3 1/2 ounces) peas and ham. Stir in crème fraîche and season with salt and pepper. Whisk raw egg and stir into the hot rice. Butter 4 ramekins. Divide rice among ramekins and press to flatten tops. Let cool completely.
To make sauce: Melt butter in a saucepan. Add flour and sauté briefly. Deglaze with 400 ml (approximately 1 3/4 cups) broth and cream. Stirring constantly, cook over medium heat about 5 minutes. Season with salt, pepper and nutmeg. Stir in remaining peas.
Invert ramekins onto plates, and top with warm sauce. Serve with sliced hard boiled eggs and tomatoes.
