Rice Pudding with Coconut, Vanilla and Mango
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
653
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the rice pudding
- 1 Vanilla bean
- 2 Tbsps butter
- 220 grams Arborio rice
- 400 milliliters milk
- 200 milliliters Coconut milk
- 75 grams sugar
- 2 pcs Orange peel
- For the topping
- 1 ripe Mango
- 600 milliliters Buttermilk
- 1 Tbsp honey
- To serve
- 2 Tbsps Coconut flakes
Preparation steps
1.
Cut the vanilla bean in half lengthwise. In a saucepan, melt the butter, sauté the rice briefly then add the milk and coconut milk. Add the vanilla bean, sugar and orange zest and simmer for about 25 minutes over medium heat, stirring occasionally.
2.
For the topping: Peel the mango, remove the pit, cut the flesh into small cubes and puree with the buttermilk and honey in a blender. Spoon the rice pudding into serving bowls. Top with buttermilk mango mixture and sprinkle with coconut.
