Rice Pudding with Strawberry Sauce
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 5 min.
Ready in
Calories:
2337
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,337 cal. | (111 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 450 g | (300 %) | ||
| Sugar added | 148 g | (592 %) | ||
| Roughage | 17 g | (57 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 58.2 μg | (129 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 288 mg | (303 %) | ||
| Potassium | 2,449 mg | (61 %) | ||
| Calcium | 1,034 mg | (103 %) | ||
| Magnesium | 261 mg | (87 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 217 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the rice pudding
- 300 grams Arborio rice
- 750 milliliters milk
- 2 tsps grated Lemon peel
- 5 Tbsps sugar
- 1 packet Vanilla sugar
- 150 grams mixed Berry (small strawberries, blueberries, raspberries)
- 2 Apricot
- ½ tsp vanilla extract
- For the sauce
- 200 grams Strawberries
- 2 Tbsps sugar
- 2 Tbsps lemon juice
- Berry (for garnish)
- mint (for garnish)
Preparation steps
1.
For the rice pudding: Boil rice with milk, lemon zest, sugar and vanilla sugar and leave covered over very low heat for about 35 minutes, allowing rice to swell.
2.
Rinse, trim and chop mixed berries as needed. Rinse apricots, cut in half, remove seeds and dice finely. Mix berries with vanilla flavor.
3.
Stir apricots into rice. Into the cake mold alternate layers of rice pudding with berries. Complete layers with rice. Cool for 2-3 hours and leave to set.
4.
For the sauce: Rinse berries for garnish and pat dry. Place strawberries with sugar and lemon juice in a blender and puree.
5.
To serve, place rice pudding onto a plate and serve garnished with strawberry, mint and berry sauce. Sprinkle with pistachios if desired.
