Rice Pudding

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Rice Pudding
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 cal.(24 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates76 g(51 %)
Sugar added16 g(64 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.7 mg(6 %)
Vitamin K17.4 μg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate47 μg(16 %)
Pantothenic acid1.2 mg(20 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C42 mg(44 %)
Potassium689 mg(17 %)
Calcium288 mg(29 %)
Magnesium59 mg(20 %)
Iron1.5 mg(10 %)
Iodine24 μg(12 %)
Zinc1.8 mg(23 %)
Saturated fatty acids9.4 g
Uric acid76 mg
Cholesterol38 mg
Complete sugar29 g

Ingredients

for
5
Ingredients
300 grams Arborio rice
1 Tbsp butter
800 milliliters milk
salt
500 grams Rhubarb
3 Tbsps sugar
100 milliliters Whipped cream
250 grams Strawberries
2 Tbsps honey
1 Tbsp lemon juice
How healthy are the main ingredients?
RhubarbStrawberryWhipped creamsugarhoneysalt

Preparation steps

1.

Heat butter in a saucepan and cook rice while stirring until glassy. Add milk and 1 pinch of salt and bring to a boil. Let simmer over low heat for 20 minutes, stirring frequently. Rinse rhubarb, trim, cut into about 3 cm (approximately 1 inch) long pieces. Add rhubarb and sugar to rice after 15 minutes of cooking time. Remove from heat and let rest for 5 minutes. Add cream before serving. Rinse strawberries, trim and cut in half. Puree strawberries in a blender with honey and lemon juice to make a sauce. 

2.

Serve rice pudding in bowls with strawberry sauce and garnished with mint leaves.