Pistachio Rice Pudding with Chocolate
Healthy, because
Even smarter
Nutritional values
The green kernels of pistachios are rich in iron, which we need for blood formation and oxygen transport. A lack of this important trace element leads to tiredness and premature exhaustion.
The sweet pistachio rice with chocolate is a delicious dessert, which you can also prepare with other nuts. Why not prepare the rice pudding with almonds? If you want an even more intense nutty taste, use almond drink instead of milk.
(Percentage of daily recommendation)
| Calorie | 925 cal. | (44 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 43 g | (172 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 918 mg | (23 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 52 g |
Ingredients
- Ingredients
- 500 milliliters milk
- 200 grams Arborio rice
- 125 grams sugar
- 250 grams Whipped cream
- 2 egg yolks
- 60 grams chopped Pistachio
- 100 grams Dark chocolate
- 50 grams Whipped cream
- Pistachio (for decoration)
Preparation steps
Heat the milk. Thoroughly rinse the rice under running water. Combine the rice with 75 grams (approximately 3 ounces) of sugar in the hot milk and bring to a boil. Simmer at low temperature for 25 minutes, stirring constantly so that the rice does not burn. The rice should be thick at the end and still have some bite. Stir in 40 grams (approximately 2 ounces) chopped pistachios and allow the rice pudding to cool.
Preheat the oven to 160°C (325°F). Combine the rice with 200 grams (approximately 3/4 cup) of cream and egg yolks. Pour into ovenproof cups and flatten the surface smooth. Bake in preheated oven for 20-25 minutes and allow to cool slightly. Chop the chocolate and cook with the remaining cream in a pot while stirring until the chocolate has dissolved. Apply to rice pudding. Sprinkle with remaining pistachios and decorate with whole pistachios.
