Rice Pudding
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 592 kcal | (28 %) | ||
| Protein | 13.6 g | (14 %) | ||
| Fat | 13.7 g | (12 %) | ||
| Carbohydrates | 97 g | (65 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams short grain rice
- 1 pinch salt
- 5 Tbsps raisins
- 3 eggs
- 3 Tbsps Whipped cream
- 2 Tbsps honey
- Oranges (juice and zest)
- Fat (for the pan)
- zweiback crumbs
- 4-6 pink Grapefruit
Preparation steps
1.
Bring rice to a boil in 1/2 liter (approximately 17 ounces) of salted water. Soak for 20 minutes and allow to cool. Rinse raisins and let soak in hot water. Separate eggs. Cream egg yolks with cream and honey until light and fluffy. Zest orange and squeeze juice. Add both to egg yolks. Drain raisins and stir into egg yolk mixture along with rice. Beat egg whites until stiff. Fold into rice mixture. Prepare pudding mold with butter or oil. Sprinkle zwieback crumbs inside. Spoon in rice mixture. Cook about 60 minutes in a water bath.
Peel grapefruit and completely remove pith. Cut segments into fillets.
Allow rice pudding to steam a few minutes and remove from mold. Plate pudding and serve garnished with grapefruit segments.
