Rice Pudding with Honey Mango Sauce

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Rice Pudding with Honey Mango Sauce
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Health Score:
46 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein10 g(10 %)
Fat7 g(6 %)
Carbohydrates72 g(48 %)
Sugar added19 g(76 %)
Roughage2.7 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.3 mg(21 %)
Folate54 μg(18 %)
Pantothenic acid1 mg(17 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C40 mg(42 %)
Potassium488 mg(12 %)
Calcium224 mg(22 %)
Magnesium52 mg(17 %)
Iron1.3 mg(9 %)
Iodine22 μg(11 %)
Zinc1.5 mg(19 %)
Saturated fatty acids4.3 g
Uric acid52 mg
Cholesterol16 mg

Ingredients

for
6
Ingredients
1 Vanilla bean
1 l
4 Tbsps sugar (80 g)
1 pinch salt
250 grams Arborio rice
2 Mangoes
1 Tbsp butter (15 g)
3 Tbsps honey
3 Tbsps Whipped cream (30 ml)
How healthy are the main ingredients?
sugarhoneyWhipped creamsaltMango

Preparation steps

1.

Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Place the seeds and vanilla bean in a saucepan along with the milk, sugar and 1 pinch of salt. Bring to a boil.

2.

Reduce the heat to low. Stir in the rice and simmer until cooked, about 30-40 minutes.

3.

Peel mangoes. Remove the pulp from the core and cut into small cubes.

4.

Heat the butter in a saucepan. Stir in the honey and cook until caramelized. Stir in the mango and heavy cream.

5.

Remove the vanilla bean from the rice. Divide the rice pudding between 6 bowls and top with the honey mango sauce.

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