Rhubarb Rice Pudding
(2 votes)
(2 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
771
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 771 cal. | (37 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 117 g | (78 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,184 mg | (30 %) | ||
| Calcium | 423 mg | (42 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 milliliters milk
- 1 packet Bourbon vanilla powder
- 400 grams Arborio rice
- 600 grams Rhubarb
- 4 Tbsps Raw cane sugar
- organic lemons (zest)
- 100 grams chopped almonds
- 4 Tbsps prepared Raspberry sauce
Preparation steps
1.
Bring the milk and vanilla sugar to the boil. Add the rice and cook, stirring constantly, over medium heat for about 30 minutes. Rinse, trim, peel and chop rhubarb. Simmer the rhubarb with the sugar and 250 ml (approximately 1 cup) of water for 5 minutes. Puree with a hand blender and stir in the lemon zest.
2.
Toast the almonds in a dry frying pan. Stir the rhubarb puree and up to 1 tablespoon of the almonds into the cooked rice. To serve, scoop the rhubarb rice pudding onto small plates, drizzle with raspberry sauce and sprinkle with almonds. Serve immediately.
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