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Rice Pudding with Caramel Sauce and Fruit Salad

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Rice Pudding with Caramel Sauce and Fruit Salad
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
651
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories651 kcal(31 %)
Protein8.3 g(8 %)
Fat26.4 g(23 %)
Carbohydrates93 g(62 %)
Author of this recipe:

Ingredients

for
4
servings
For the rice pudding
500 milliliters
1
50 grams
30 grams
100 milliliters
For the caramel sauce
200 grams
30 grams
100 milliliters
For the fruit salad
2
500 grams
1 packet

Preparation steps

1.

For the rice pudding: Pour the milk into a saucepan. Slice the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla bean pod and seeds to the milk and slowly bring to a boil. Add the rice and simmer for 25 minutes, stirring often. Remove from heat, stir in the sugar and let stand for 15 minutes. 

2.

Beat the whipping cream until stiff. Remove the vanilla bean pod from the rice and fold in the whipped cream. 

3.

For the caramel sauce: Heat the brown sugar in a small saucepan until melted and bubbly. Remove from heat and stir in the butter and whipping cream. Return to heat and simmer over low heat until creamy and thickened. 

4.

For the fruit salad: Peel the oranges and cut into segments, reserving the juice. Rinse and slice the strawberries. Toss the oranges and strawberries with the vanilla sugar and reserved orange juice.  

5.

Layer the rice pudding and caramel sauce into small, glass dessert cups and serve the fruit salad on the side. 

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