Summer Berry Rice Pudding

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Summer Berry Rice Pudding
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Health Score:
48 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
177
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie177 cal.(8 %)
Protein4 g(4 %)
Fat4 g(3 %)
Carbohydrates31 g(21 %)
Sugar added22 g(88 %)
Roughage1.5 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin K4.8 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate42 μg(14 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C45 mg(47 %)
Potassium258 mg(6 %)
Calcium127 mg(13 %)
Magnesium21 mg(7 %)
Iron0.6 mg(4 %)
Iodine13 μg(7 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2.3 g
Uric acid16 mg
Cholesterol8 mg
Complete sugar31 g

Ingredients

for
4
For the baked rice pudding
0.333 cup short grain Rice pudding
2 ½ cups milk
cup caster sugar
For the summer berries
11 ozs mixed, frozen, summer Berry (such as raspberries, redcurrants, blueberries)
¼ cup caster sugar
How healthy are the main ingredients?
Rice pudding

Preparation steps

1.
Heat the oven to 170C (150C in a fan oven) 325F, gas 3. Grease a 900ml ovenproof dish.
2.
Add the pudding rice, milk and sugar. Cover with foil.
3.
Bake for 1 hour until the rice is tender.
4.
Meanwhile, put the frozen berries into a pan with the sugar and 3 Tbs water. Heat for 5 minutes until the fruit is tender and the sugar is dissolved.
5.
To serve, add the rice pudding to the warm summer berries.