Sweet Rice with Herbs

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Sweet Rice with Herbs
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein8.38 g(9 %)
Fat12.69 g(11 %)
Carbohydrates43.6 g(29 %)
Sugar added28.43 g(114 %)
Roughage0.89 g(3 %)
Vitamin A209.75 mg(26,219 %)
Vitamin D0.14 μg(1 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.81 mg(15 %)
Vitamin B₆0.06 mg(4 %)
Folate4.8 μg(2 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C3.56 mg(4 %)
Potassium155.9 mg(4 %)
Calcium110.49 mg(11 %)
Magnesium14.48 mg(5 %)
Iron0.88 mg(6 %)
Zinc0.31 mg(4 %)
Saturated fatty acids7.93 g
Cholesterol31.7 mg

Ingredients

for
4
Ingredients
4 Apricot (stoned and diced)
cup Risotto
1 cup water
1 tablespoon butter
1 cup 2% milk
¼ cup caster sugar
0.333 cup soft light brown sugar
1 tablespoon Pistachio (finely chopped)
rosemary
rosemary (to garnish)
How healthy are the main ingredients?
PistachioApricotrosemaryrosemary

Preparation steps

1.
Place the rice, water and butter in a saucepan and bring to the boil. Reduce to a simmer and let the rice absorb the water, stirring occasionally, until all of it has been absorbed.
2.
Meanwhile, combine the rosemary sprigs, milk and caster sugar together in a separate saucepan.
3.
Bring to a simmer over a medium heat then add to the rice once it has absorbed all the water. Cook over a low heat for 10-15 minutes, stirring occasionally, until rich and thick.
4.
Meanwhile, pre-heat the grill to hot. Sprinkle the diced apricot with the soft light brown sugar.
5.
Grill on a lined baking tray until lightly caramelised. Remove and allow to cool a little.
6.
Stir the chopped pistachios into the rice pudding then spoon into serving bowls. Top with the apricots and garnish with a few rosemary leaves before serving.