Rice Pudding with Raspberry Sauce
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
357
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pudding
- 500 milliliters milk
- 1 pinch salt
- 1 tsp butter
- ½ tsp Lime zest
- 2 Tbsps Vanilla sugar
- 40 grams sugar
- 125 grams Arborio rice
- For the sauce
- 300 grams Raspberries
- 2 Tbsps lemon juice
- 2 Tbsps sugar
- mixed Berry (to taste)
Preparation steps
1.
For the pudding, bring the milk, salt, butter, lime zest, vanilla sugar and sugar to a boil in a pot, stirring occasionally. Put the rice in the boiling milk and return to a boil briefly while stirring. Reduce heat to low, cover pot and cook until rice grains swell and are tender, 40-45 minutes. During cooking, avoid opening the lid.
2.
For the sauce, sort raspberries and bring to a boil in a saucepan with the lemon juice, sugar and 3-4 tablespoons of water. Strain through a sieve and let cool.
3.
Divide pudding among bowls while still warm or allow to cool. Drizzle with sauce. Garnished with fresh berries and serve.
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