Rice Pudding with Apple Compote
Rice Pudding with Apple Compote - A childhood classic in a new guise
Healthy, because
Even smarter
Nutritional values
Almond drink is a lactose-free alternative to cow's milk and is well suited for people with a lactose intolerance.
If you like, you can of course use milk or another milk alternative instead of the almond drink.
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17.5 μg | (6 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 2.1 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 67.8 mg | |||
| Cholesterol | 0.2 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- ½ Vanilla bean
- 18 ozs Almond milk
- 2 ¼ ozs Rice syrup (4 TBSP.)
- 1 pinch salt
- 6 ozs Whole grain pudding rice
- 18 ozs Apple
- 1 Star anise
- 2 cloves
- 1 Cinnamon stick
- 2 ¾ ozs Dark chocolate (min. 70% cocoa)
Preparation steps
For the rice pudding, cut the vanilla pod in half lengthwise and scrape out the pulp with a knife. Place vanilla pulp in a saucepan with the pod and almond drink. Add rice syrup and 1 pinch of salt and bring everything to a boil. Sprinkle in rice and simmer over low heat for 40 minutes, stirring occasionally. Then remove vanilla bean and let the rice cool for 10 minutes.
Meanwhile, for the compote, peel, core and dice apples and place in a pot with remaining syrup, 2 tablespoons water, star anise, cloves and cinnamon stick. Cover and simmer over low heat for about 10 minutes until tender. Remove spices and let rice cool for 5 minutes. Pour rice into small glasses, pour compote on top, smooth and put in the refrigerator for at least 30 minutes.
Meanwhile, grate 1/3 of the chocolate. Chop remaining chocolate and melt over a hot water bath. Pour liquid chocolate on top of the compote and smooth it out. Refrigerate for another 30 minutes so that the chocolate sets. To serve, pour grated chocolate into the glasses.
