Rice Cream with Baked Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 4 small Apple
- 2 sheets clear gelatin
- 2 pkgs teapot Green tea (such as Sencha Dawn)
- 250 milliliters water
- 50 grams Arborio rice
- 1 Vanilla bean
- 2 Tbsps honey
- 20 grams Pistachio
- 200 milliliters Whipped cream
- Lemon balm (for garnish)
Preparation steps
Rinse the apples and place in a baking dish. Bake the applesin a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 15-20 minutes.
Soak the gelatin for 5 minutes in cold water. Brew the green tea with boiling water in a pot. Remove the tea bags from the pot and add the rice. Slit the vanilla bean and scrape out the seeds. Add the vanilla seeds and pod to the rice and let simmer for 10 minutes over low heat. Let the rice soak for 25 minutes. Squeeze out the gelatine and mix into the hot rice. Stir in the honey. Let the rice cool down.
Lightly toast the pistachios in a dry pan. Whip the cream. Remove the vanilla pod from the rice and stir in the cream.
Serve the rice along with the baked apples and sprinkle with toasted pistachios. Garnish with lemon balm.
