Raspberry Rice Pudding
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 milliliters milk
- 200 milliliters Whipped cream
- 100 grams short grain rice
- 3 Tbsps honey
- 1 Vanilla bean
- 4 eggs
- 5 sheets gelatin
- 300 grams Raspberries
- ½ tsp grated Orange peel
- mint (for garnishing)
Preparation steps
1.
Soak gelatine sheets in cold water.
2.
Set aside 4 tablespoons of milk. Combine remaining milk with cream and halved vanilla bean, bring to a boil. Add rice and honey and cook, covered, for about 40 minutes on low heat or until rice is soft.
3.
Separate eggs. Beat egg whites until stiff. Whisk egg yolks with reserved milk and stir into rice.
4.
Remove rice from heat, stir in squeezed gelatine and orange peel, cool.
5.
Clean raspberries.
6.
Remove vanilla bean halves and fold in egg whites into rice. Add 200 grams (approximately 7 ounces) of berries, mixing carefully. Place into ramekins and refrigerate for 2 hours, making sure that rice has solidified.
7.
Invert pudding from molds on plates, garnish with remaining berries. Serve decorated with mint leaves.
