Rose Milk Hazelnut Rice
Cardamom has a particularly soothing effect on a stressed stomach and also relieves cold symptoms. Rice pudding in the whole grain variety provides many vitamins, minerals and fiber.
Leftovers of the healthy breakfast also taste really good cold - and are therefore perfect to take along, for example as a snack for the office.
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 16 ozs milk (whole)
- 30 ozs Whipped cream
- salt
- 3 Tbsps honey
- 1 cardamom pod
- 4 ozs Whole grain pudding rice
- 1 oz raisins (2 TBSP.)
- 1 Tbsp Rose water
- 2 Tbsps hazelnut kernels
- 1 ½ Tbsps dried Organic rose petal
Preparation steps
Cut vanilla bean into 4 pieces. Put milk with 3.5 ounces cream, 1 pinch of salt, 1 tablespoon honey, cardamom and vanilla pod in a pot and bring to a boil, stirring occasionally. Stir in rice, bring everything to the boil again, cover rice and leave to swell over low heat for 45-50 minutes, stirring occasionally.
Meanwhile, soak raisins in lukewarm water for 15 minutes. Mix remaining honey with rose petal water and remaining cream. Roast hazelnuts in a hot pan without fat over medium heat for 3 minutes; then chop coarsely.
Remove cardamom and vanilla bean from rice. Drain the raisins and mix with the rice.
Pour rice pudding into bowls, serve sprinkled with the nuts and petals.