Rice Pudding with Red Fruit Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 300 grams mixed Berry
- 100 grams Sour cherry (jarred)
- 2 packets Vanilla sugar
- 1 Tbsp honey
- 1 Tbsp cornstarch
- 50 grams short grain rice
- 175 milliliters milk
- 1 tsp grated Lemon peel
- 1 pinch salt
- 2 Tbsps Maple syrup
- 1 tsp ground cinnamon
Preparation steps
Rinse and drain the berries. Drain the cherries, reserving the juice. In a saucepan, bring 100 ml (approximately 1/2 cup) of the juice, 1 teaspoon vanilla sugar and the honey to a boil. Add the cherries and berries and simmer over low heat for 2 minutes.
In a small bowl, dissolve the cornstarch with a little cold water until smooth. Stir the cornstarch mixture into the saucepan and simmer, stirring all the while until the mixture is lightly thickened. Set aside.
Preheat the oven to 120°C (approximately 250°F).
In an ovenproof pan, stir together the rice, milk, the remaining vanilla sugar, the lemon zest and the salt and bring to a boil. Reduce to a simmer, cover and cook over low heat for about 10 minutes.
Cover, place in the oven and bake until the rice is tender and the liquid has been absorbed, 30-40 minutes. Stir the maple syrup and cinnamon into the rice and serve in bowls with the red fruit sauce.
