Rice Cream with Berries

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Rice Cream with Berries
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
366
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie366 cal.(17 %)
Protein7 g(7 %)
Fat17 g(15 %)
Carbohydrates44 g(29 %)
Sugar added6 g(24 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.1 mg(9 %)
Vitamin K11.4 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate77 μg(26 %)
Pantothenic acid1.3 mg(22 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C80 mg(84 %)
Potassium462 mg(12 %)
Calcium85 mg(9 %)
Magnesium74 mg(25 %)
Iron2.3 mg(15 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids9.8 g
Uric acid82 mg
Cholesterol42 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
150 grams short grain rice
300 water
4 sheets white gelatin
2 Tbsps Pear syrup
200 grams Whipped cream
500 grams Strawberries
100 grams Raspberries
How healthy are the main ingredients?
StrawberryWhipped creamRaspberry

Preparation steps

1.

Boil water, add rice, bring to a boil again, then simmer on low heat for 20 minutes. Soak gelatine in cold water, drain well and mix with rice.

2.

Add pear juice and let cool. Whip cream. Rinse and dry berries, set aside some strawberries and raspberries for garnishing. Chop the rest of berries and mix with rice. Fold in cream. 

3.

Place rice into a serving bowl, refrigerate for 2 hours. Invert rice on a plate and garnish with remaining berries. Serve.