Rice Pudding and Apricot Pie

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Rice Pudding and Apricot Pie
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
148
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie148 kcal(7 %)
Protein4.8 g(5 %)
Fat1.03 g(1 %)
Carbohydrates30.13 g(20 %)
Sugar added0 g(0 %)
Roughage1.87 g(6 %)
Vitamin A83.53 mg(10,441 %)
Vitamin D0.44 μg(2 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.2 mg(2 %)
Vitamin B₆0.01 mg(1 %)
Folate7.97 μg(3 %)
Pantothenic acid0.06 mg(1 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C2.33 mg(2 %)
Potassium99.9 mg(2 %)
Calcium25.62 mg(3 %)
Magnesium2.39 mg(1 %)
Iron0.22 mg(1 %)
Iodine8.8 μg(4 %)
Zinc0.05 mg(1 %)
Saturated fatty acids0.15 g
Cholesterol26.04 mg
Author of this recipe:

Ingredients

for
1
For the filling
400 grams
cooked Arborio rice (candied)
150 grams
1
Vanilla bean (out of the pod)
2
8
For the dough
1 teaspoon
Pastry flour (for the work surface)
Butter (for the pan)
Beans (for baking)

Preparation steps

1.

For the dough: Mix the flour, salt and sugar on the work surface. Cut the butter into small pieces and spread around the flour. Form a well in the middle and add in the egg and balsamic. Knead with hands, shape into a ball, wrap in plastic wrap and refrigerate for 1 hour.

2.

Preheat the oven to 180°C convection (approximately 350°F). Butter the cake pan. Roll out the dough on a floured surface and put into the pan. Form an edge. Cover the dough with parchment paper and put the beans on top. Bake for 20 minutes. Remove from oven and remove the beans and parchment paper.

3.

Turn the oven down to 160°C convection (approximately 320°F).

For the filling: Mix the rice pudding with yogurt, vanilla and eggs. Rinse and halve the apricots and remove the pits. Spread the rice pudding mixture onto the cake and cover with the apricot halves. Bake 25 minutes.