Rice Pudding with Berries
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
480
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 milliliters milk
- 80 grams sugar
- 1 pc fresh Lemon peel
- 175 grams Arborio rice
- soft butter (for buttering ramekins)
- soft sugar (for sprinkling molds)
- 2 eggs
- For Sauce
- 300 grams Strawberries
- 200 grams Raspberries
- 2 Tbsps sugar
- 1 Tbsp lemon juice
Preparation steps
1.
Bring milk, sugar and lemon zest to a boil. Add rice. Cover and simmer, stirring occasionally, for about 20 minutes or until done. Remove from heat.
2.
Butter four ramekins and sprinkle with sugar.
3.
Separate eggs and mix yolks with rice. Beat egg whites until stiff and fold into rice. Place rice into ramekins, smooth and bake in preheated oven at 180°C (approximately 400°F) for about 40 minutes.
4.
Remove from oven and let cool slightly.
5.
Rinse, dry and halve strawberries. Clean raspberries and put some raspberries and strawberries aside. Puree the rest with sugar and lemon juice. Strain through a sieve.
6.
Invert rice pudding on individudal plates and drizzle with berry sauce. Serve garnished with remaining berries, pine nuts and mint.
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