Pistachio Rice Pudding with Raisins

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Pistachio Rice Pudding with Raisins
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
572
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie572 cal.(27 %)
Protein15 g(15 %)
Fat23 g(20 %)
Carbohydrates74 g(49 %)
Sugar added15 g(60 %)
Roughage4.3 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.4 mg(12 %)
Vitamin K15.1 μg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate36 μg(12 %)
Pantothenic acid1.3 mg(22 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C5 mg(5 %)
Potassium671 mg(17 %)
Calcium281 mg(28 %)
Magnesium81 mg(27 %)
Iron2.5 mg(17 %)
Iodine26 μg(13 %)
Zinc2.3 mg(29 %)
Saturated fatty acids10.3 g
Uric acid57 mg
Cholesterol26 mg
Complete sugar34 g

Ingredients

for
4
Ingredients
50 grams raisins
1 Tbsp butter
2 Tbsps Pistachio
800 milliliters milk
200 grams Arborio rice
2 Tbsps Shredded coconut
60 grams sugar
¼ tsp cinnamon
1 generous pinch cinnamon
chopped Pistachio (for garnish)
How healthy are the main ingredients?
sugarraisinsPistachiocinnamoncinnamonPistachio

Preparation steps

1.

Soak the raisins for about 15 minutes in lukewarm water. Melt the butter in a saucepan and briefly sweat coarsely chopped pistachios. Pour in the milk, mix in the rice and coconut. Add sugar, nutmeg and cinnamon, bring to boil and simmer over a very low heat about 25 minutes, stirring occasionally.

2.

Pull off the heat, stir in the drained raisins, sweeten to taste and serve in dessert bowls. Serve garnished with chopped pistachios.