Rice Pudding with Strawberry Sauce
Rice Pudding with Strawberry Sauce - A sweet treat for even inexperienced cooks that makes the whole family happy
Healthy, because
Even smarter
Nutritional values
Whether as a dessert, snack or light lunch, this rice pudding is a sweet treat that's also nutritious thanks to its abundance of vitamin C and vitamin B.
The indicated quantity on this recipe is for a dessert, snack or light lunch for children. If the whole family wants to eat it for lunch, simply double the recipe.
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 1 lemon
- 1 ¾ cups
- 4 ozs Arborio rice
- salt
- 1 lb Strawberries
- 3 Tbsps Maple syrup
- 1 Tbsp Shelled pistachio
Kitchen utensils
Preparation steps
Rinse lemon, wipe dry and finely grate 1 teaspoon zest. Cut lemon in half and squeeze half.
Mix milk with rice, lemon zest and 1 pinch of salt in a pot. Bring to a boil, cover and cook for 25-30 minutes over low heat, stirring occasionally.
Meanwhile, rinse the strawberries in a bowl of cold water.
Pat dry with paper towels, then halve lengthwise or cut into quarters depending on the size.
Combine about 1/3 of the berries with 1 tablespoon maple syrup to a tall vessel and puree with an immersion blender.
Mix the puree in a bowl with strawberry pieces and a little lemon juice.
Coarsely chop pistachios.
Stir remaining maple syrup into the rice pudding, let cool slightly and top with strawberry sauce. Sprinkle with pistachios and serve.
