Sweet Rice Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,728 cal. | (130 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 102 g | (88 %) | ||
| Carbohydrates | 374 g | (249 %) | ||
| Sugar added | 140 g | (560 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 423 μg | (141 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 93.5 μg | (208 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 302 mg | (318 %) | ||
| Potassium | 2,735 mg | (68 %) | ||
| Calcium | 1,479 mg | (148 %) | ||
| Magnesium | 272 mg | (91 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 326 μg | (163 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 62.5 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 678 mg | |||
| Complete sugar | 220 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 1 l milk
- 100 grams sugar
- 1 tsp lemon zest
- 1 pinch salt
- 200 grams Arborio rice
- 2 eggs
- 400 grams Strawberries
- 40 grams sugar
- 100 grams Mascarpone
- 2 tsps cinnamon
- butter (for buttering a dish)
- Cinnamon stick (for garnishing)
- Strawberries (for garnishing)
Preparation steps
Halve vanilla bean and scrape out seeds. Combine vanilla bean and seeds with milk, bring to a boil. Add sugar, lemon zest and salt. Add rice and let simmer on low heat for 35-40 minutes. Stir frequently.
Separate eggs, whisk together egg yolks and fold into rice mixture. Beat egg whites until stiff and fold in carefully too.
Rinse strawberries, pat dry and remove stems. Puree half of strawberries, add sugar and mascarpone and stir until smooth. Cut the other half of strawberries into slices.
Butter baking dish and place half of rice mixture in it. Top first with pureed strawberries and then sliced ones. Spread remaining rice onto strawberries. Sprinkle with cinnamon. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Take rice pudding out of the oven and serve garnished with cinnamon and strawberries.
