Rice Pudding with Apple and Mango Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 803 cal. | (38 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 61 g |
Ingredients
- For Rice Pudding
- 200 grams Arborio rice
- 1 l milk
- 1 pc Lemon peel
- 1 Vanilla bean
- 1 fresh lemon
- 4 eggs
- 1 pinch salt
- 2 Tbsps lemon juice
- 80 grams butter
- 70 grams sugar
- butter (for buttering)
- For Compote
- 1 ripe Mango
- 1 large Apple (such as boskop)
- 2 Tbsps sugar
- 50 milliliters Orange juice
- In Addition
- mint (for garnishing)
Preparation steps
Combine rice and cold milk, add lemon zest and scraped vanilla. Bring to a boil, stir, turn off heat and let rice soak for about 25 minutes. Remove lid and allow to cool. Rinse lemon with hot water, dry, grate lemon zest and chop finely. Separate eggs. Beat egg whites with salt and lemon juice until stiff.
Whisk egg yolks with butter and sugar until fluffy, add to rice. Add chopped lemon zest and carefully fold in egg whites. Pour mixture into a buttered baking dish and bake in preheated oven at 180°C (approximately 350°F) for 40-50 minutes. For compote, peel mango, core and cut pulp in strips. Set 4 small strips aside and cut remaining strips into small cubes. Peel apple, quarter, core and cut into small cubes.
Caramelize sugar in a saucepan and add apple and mango cubes. Sauté briefly, add orange juice, reduce heat and simmer compote for 2-3 minutes on low heat. Remove from heat and cool. Take cooked rice casserole out of oven, cool briefly, cut into pieces and place compote around. Garnish with mango slices and mint leaves, serve.
