Rice Pudding with Berries

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Rice Pudding with Berries
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Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
626
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie626 cal.(30 %)
Protein10 g(10 %)
Fat14 g(12 %)
Carbohydrates108 g(72 %)
Sugar added37 g(148 %)
Roughage5.4 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.5 mg(13 %)
Vitamin K9.8 μg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate44 μg(15 %)
Pantothenic acid1.1 mg(18 %)
Biotin13.3 μg(30 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C25 mg(26 %)
Potassium789 mg(20 %)
Calcium194 mg(19 %)
Magnesium63 mg(21 %)
Iron2.7 mg(18 %)
Iodine17 μg(9 %)
Zinc1.5 mg(19 %)
Saturated fatty acids9.7 g
Uric acid101 mg
Cholesterol117 mg
Complete sugar86 g

Ingredients

for
4
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
How healthy are the main ingredients?
CurrantsugarsaltegglemonRaspberry

Preparation steps

1.

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. 

2.

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.

3.

Pour pudding into each ramekin and bake in a water bath or 40-50 minutes.

4.

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.

5.

Remove puddings from the oven and release from ramekins. Drizzle with juice. Serve garnished with berries and thinly sliced lemon and lime.