Rice Pudding with Berry Sauce
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 432 kcal | (21 %) | ||
| Protein | 12.1 g | (12 %) | ||
| Fat | 9.4 g | (8 %) | ||
| Carbohydrates | 72 g | (48 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the rice pudding
- 1 l milk
- 150 grams Arborio rice
- 40 grams sugar
- For the berry sauce
- 2 tsps cornstarch
- 200 milliliters or currant Cabbage
- 300 grams frozen Berry
- 1 packet Vanilla sugar
- 1 Tbsp sugar
- In addition
- Lemon balm (for garnishing)
Preparation steps
1.
For the rice pudding: Bring milk to a boil. Gradually add rice and simmer for about 20 minutes, stirring. Cover with a lid and remove form heat. Let swell for about 20 minutes, stirring occasionally. Add sugar and mix well. Let cool.
2.
For the sauce: Whisk cornstarch with some fruit juice until smooth. Bring remaining juice to a boil and add cornstarch, whisking. Add frozen berries and bring to a boil. Add vanilla sugar and sugar and mix well. Remove from heat and cool.
3.
Place rice pudding into bowls, drizzle with berry sauce and serve garnished with lemon balm.
