Creamy Rice Pudding with Blueberries
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(0 votes)
Health Score:
62 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 612 mg | (15 %) | ||
| Calcium | 366 mg | (37 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 75 grams Arborio rice
- 1 small Cinnamon stick
- 1 bowl thin peel lemons (organic)
- 50 grams sugar
- 1 packet Vanilla sugar
- milk
- 1 cup Whipped cream (200 grams)
- 250 grams Blueberries
- 2 Tbsps Apple jelly (or quince jelly)
- 2 Tbsps chopped Pistachio
- mint (for garnish)
Preparation steps
1.
Mix rice, cinnamon, lemon peel, sugar and vanilla in a saucepan and pour in the milk. Bring to a boil, reduce heat to a simmer and cook for 30 minutes, then simmer over lowest heat 10-15 minutes. Remove cinnamon stick and lemon peel and allow to cool.
2.
Beat cream until stiff and fold into the rice.
3.
Pick over blueberries, gently wash and drain well.
4.
Heat apple jelly in a pan and add the blueberries. Cook briefly until heated through.
5.
Place the blueberries on the rice pudding, sprinkle with pistachios and garnish with mint.
