Rice Pudding Terrine

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Rice Pudding Terrine
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie508 kcal(24 %)
Protein11.19 g(11 %)
Fat15.36 g(13 %)
Carbohydrates86.12 g(57 %)
Sugar added25.15 g(101 %)
Roughage4.95 g(17 %)
Vitamin A219.73 mg(27,466 %)
Vitamin D2.68 μg(13 %)
Vitamin E2.86 mg(24 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.36 mg(33 %)
Niacin1.08 mg(9 %)
Vitamin B₆0.05 mg(4 %)
Folate28.07 μg(9 %)
Pantothenic acid0.52 mg(9 %)
Biotin2.25 μg(5 %)
Vitamin B₁₂1.12 μg(37 %)
Vitamin C2.51 mg(3 %)
Potassium345 mg(9 %)
Calcium162.25 mg(16 %)
Magnesium15.31 mg(5 %)
Iron0.94 mg(6 %)
Iodine56.76 μg(28 %)
Zinc0.46 mg(6 %)
Saturated fatty acids7.59 g
Cholesterol123.09 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2.333 cups
Rhubarb (peeled and chopped into small pieces)
½ cup
0.333 cup
Golden raisins (soaked in warm water and drained)
1 ⅔ cups
cup
cream (30% fat)
lemon zest (of 1 lemon)
1 ¼ cups
2

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Sprinkle the rhubarb with 2 tbsp sugar, leave for 10 minutes to steep.
3.
Mix the sultanas with the rhubarb pieces.
4.
Bring the milk, cream, lemon zest and remaining sugar to a boil and add the rice.
5.
Reduce the heat to the lowest setting and continue to cook, stirring constantly, until the rice is al dente, approx. 15 minutes. If the liquid reduces too much, add a little water.
6.
Remove from the heat and stir in the eggs.
7.
Grease a loaf pan with butter and spoon in one third of the rice. Spoon in the rhubarb mixture and cover with the rest of the rice.
8.
Bake for around 25 minutes and let cool slightly.
9.
Turn out of the loaf pan, cut into slices and serve warm.