Slow-cooked Rice Pudding
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
8 h.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 251 mg | (6 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 cups milk
- ½ cup Rice pudding
- ¼ cup caster sugar (superfine)
- 1 tsp vanilla extract
- To finish
- Strawberries
Product recommendation
Normal cooking: Butter an 850ml(11/2 pint) baking dish, then tip in the rice and sugar and stir in the milk and vanilla extract. Cook for about 2 hours 150C|300F|gas 2 until thick and creamy, stirring after the first 30 minutes
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions. Butter the inside of the slow cooker pot.
2.
Heat the milk in a pan to boiling point.
3.
Put the rice and sugar into the slow cooker pot and pour over the hot milk.
4.
Stir in the vanilla extract, stirring well to combine.
5.
Cover and cook on low for 7-8 hours stirring occasionally, until the rice is soft and the milk is absorbed.
6.
Spoon the hot pudding into serving bowls and top each bowl with a few strawberries 5 minutes before serving.
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