Rice Pudding Slices
Rice Pudding is very well tolerated and easily digestible and is especially for sensitive tummies. Pears come with plenty of copper. This trace element participates in various metabolic processes in the body, including the formation of red blood cells.
The rice pudding slices can also be prepared with apples instead of pears - the preparation method remains the same. If you like, you can also replace the vanilla powder with Ceylon cinnamon.
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 309 mg | (8 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 20 ozs milk (whole)
- 1 generous pinch Vanilla powder (or 1 tsp vanilla extract)
- 7 ozs pudding rice
- 1 Pear (+ 1 to serve, if necessary)
Preparation steps
Bring milk with vanilla powder to a boil in a saucepan. Sprinkle in rice and simmer gently over low heat for about 20 minutes, stirring regularly.
In the meantime, peel, quarter, core and finely dice the pear flesh. Mix with rice, remove from heat and let stand for about 10 minutes. Line baking dish with baking paper.
Pour rice pudding into the mold and smooth it out. Bake in preheated oven at 180 °C / 350 °F for approx. 20 minutes until light golden brown. Let cool, then divide into rice pudding slices and serve with fresh pear, if desired.