Honey and Nutmeg Rice Pudding
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
203
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup short-grain Rice pudding (scant)
- 6 Tbsps clear honey
- 5 ½ cups milk
- freshly grated Nutmeg
Preparation
Kitchen utensils
1 Small pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Whisk, 1 Hand mixer
Preparation steps
1.
Heat the oven to 150°C (130° fan) 300°F gas 2. Lightly butter a 1.5 litre|2 1/2 pint ovenproof dish.
2.
Place the rice, honey and milk and honey in a pan. Heat gently to a boil then pour into the baking dish.
3.
Grate some nutmeg over the top and cook for 2- 2 1/4 hours, stirring after the first 30 minutes, (you can add an extra grating of nutmeg, if liked) until golden brown on top and with a soft, creamy texture. If the pudding seems too runny, return to the oven, checking every 15 minutes, until it is loosely creamy; the cooking time will vary, depending on the depth of the baking dish.
4.
Remove from the oven and allow to rest for 10 minutes before serving.
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