Pineapple Rice Pudding
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
719
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 719 cal. | (34 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 59 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Pineapple
- 5 egg yolks
- 80 grams sugar
- 1 packet Vanilla sugar
- ¼ l Whipped cream
- 150 grams Arborio rice
- 300 grams milk
- 3 egg whites
- ½ bunch Lemon balm
Preparation steps
1.
Peel the pineapple, cut in half, remove the tough core and cut into finger-thick slices. Mix the egg yolks and sugar until foamy, stir in vanilla sugar and heavy cream.
2.
Cook the rice with the milk according to the package directions. Cool and stir in the egg yolk mixture. Beat the egg whites until very stiff and fold into the rice. Chop half of the lemon balm finely and add.
3.
Finely dice half of the pineapple slices, mix into the rice and pour everything into a greased baking dish. Cover with slices of pineapple and bake for 45 minutes at 180°C (approximately 350°F). To serve, garnish with the remaining lemon balm.
