Rice Pudding with Caramel Sauce and Fruit Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 59 g | (236 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 82 g |
Ingredients
- For the rice pudding
- 500 milliliters milk
- 1 Vanilla bean
- 50 grams Arborio rice
- 30 grams sugar
- 100 milliliters Whipped cream
- For the caramel sauce
- 200 grams sugar
- 30 grams butter
- 100 milliliters Whipped cream
- For the fruit salad
- 2 Oranges
- 500 grams Strawberries
- 1 packet Vanilla sugar
Preparation steps
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.
Beat the whipping cream until stiff. Remove the vanilla bean pod from the rice and fold in the whipped cream.
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.
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.
Layer the rice pudding and caramel sauce into small, glass dessert cups and serve the fruit salad on the side.
