Sweet Coconut Sushi Rice with Fruit
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 milliliters unsweetened Coconut milk (canned)
- 200 milliliters milk
- 1 Tbsp sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 Cinnamon stick
- 100 grams Arborio rice
- 60 grams Strawberries
- 1 pc Papaya
- Lemon balm (for garnish)
- 100 grams candied ginger
Preparation steps
1.
Combine coconut milk, milk, sugar, vanilla sugar, salt and cinnamon stick in a large saucepan and bring to a boil. Add the rice and cook over low heat, stirring occasionally until tender, about 25 minutes. Remove the cinnamon stick and let the rice cool.
2.
Meanwhile, rinse, hull and cut strawberries into thin slices. Halve the papaya and remove the seeds. Cut the flesh into thin slices.
3.
Divide the rice pudding into 8 portions and with moistened hands shape each portion into an oval. Top with fruit and lemon balm leaves. Cut the ginger into pieces and serve with the rice.
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