Flemish Style Rice Casserole Dessert
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
683
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Arborio rice
- 1 l milk
- 1 pc fresh Lemon peel
- 1 Vanilla bean
- 1 fresh lemon
- 4 eggs
- 1 pinch salt
- 2 Tbsps lemon juice
- 80 grams butter
- 70 grams sugar
- butter (for buttering a dish)
- powdered sugar (for dusting)
Preparation steps
1.
Combine rice with cold milk, add lemon zest and scraped vanilla seeds. Bring to a boil, stirring frequently. Turn off heat and let rice soak for about 25 minutes. Remove lid and cool.
2.
Preheat the oven to 180 ° C convection.
3.
Rinse fresh lemon in hot water, wipe dry and grate zest. Finely chop half of zest. Separate eggs. Combine egg whites with salt and lemon juice, beat until stiff. Beat egg yolks with butter and sugar until fluffy. Combine yolks and chopped lemon zest with rice. Fold in egg whites. Pour mixture into a buttered baking dish and bake in preheated oven at 180°C (approximately 350°F) for about 40-50 minutes. Take out of the oven, cool slightly and serve sprinkle with powered sugar and garnished with remaining lemon zest.
