Rice Pudding with Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 86 g |
Ingredients
- For the pudding
- 375 milliliters milk
- 1 pinch salt
- 100 grams Arborio rice
- 2 eggs
- 75 grams sugar
- lemons
- Fat (and bread crumbs for dusting)
- For the berries
- 250 grams red Currants
- Raspberries
- 1 tsp cornstarch
- 75 grams sugar
- lemons
- 1 Lime
- Lemon balm
Preparation steps
For the pudding: Boil milk and salt. Stir in rice simmer over low heat for about 15 minutes, then remove from heat and let cool. Separate eggs. Beat egg yolks and sugar until fluffy. Beat egg whites until stiff.
Rinse lemon half, wipe dry and zest. Add zest to egg yolks. Fold rice and egg whites into yolks.
Grease 4 ramekins with butter and dust with breadcrumbs.
Pour pudding into each ramekin and bake in a water bath or 40-50 minutes.
For the berries: Rinse berries. Remove currants from stalks. Boil 2/3 of the currants and a little water, then strain through a sieve and reserve juice. Bring juice to a boil. Whisk together cornstarch and some water, then whisk into juice. Juice half a lemon. Stir sugar and lemon juice into black currant juice and let cool.
Remove puddings from the oven and release from ramekins. Drizzle with juice. Serve garnished with berries and thinly sliced lemon and lime.
