Rice Pudding with Tropical Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 55 g |
Preparation steps
In a baking dish, combine rice, sugar, rum, raisins and nutmeg. Let stand about 20 minutes. Peel banana and cut into 1-cm (approximately 1/2-inch) thick slices. In a pot, bring milk, butter and bananas to a boil. Pour over rice and mix thoroughly. Cover dish tightly with aluminum foil. Bake in a preheated oven (150° C or approximately 300°F) for 1 hour, 30 minutes. Stir twice during baking. Remove from oven, stir well and taste to see if rice is cooked. If needed, return to oven and bake 20 minutes more. Remove from oven, let cool slightly and transfer to refrigerator to cool completely. To serve, peel mango and papaya. Cut mango into slices. Halve, remove seeds and slice papaya.
To serve, divide rice pudding among dishes and garnish with sliced fruit.
