Thai Rice Pudding

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Thai Rice Pudding
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Health Score:
Health Score
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
481
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie481 kcal(23 %)
Protein6.81 g(7 %)
Fat24.73 g(21 %)
Carbohydrates64.62 g(43 %)
Sugar added22.01 g(88 %)
Roughage2.86 g(10 %)
Vitamin A229.51 mg(28,689 %)
Vitamin D1.08 μg(5 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.22 mg(20 %)
Niacin3.33 mg(28 %)
Vitamin B₆0.26 mg(19 %)
Folate89.66 μg(30 %)
Pantothenic acid0.81 mg(14 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C65.06 mg(68 %)
Potassium628.9 mg(16 %)
Calcium143.53 mg(14 %)
Magnesium57.99 mg(19 %)
Iron3.34 mg(22 %)
Iodine28.12 μg(14 %)
Zinc1.07 mg(13 %)
Saturated fatty acids19.6 g
Cholesterol13.16 mg
Author of this recipe:
How healthy are the main ingredients?
milkCoconut milkRice puddingMango

Ingredients

for
4
For the sticky rice
cup
1.333 cups
1 teaspoon
3 tablespoons
¾ cup
For the sesame seed brittle
4 tablespoons
1 tablespoon
You will also need
2
ripe Mangoes
1 tablespoon
Mint leaves (to garnish)

Preparation steps

1.
Put the milk and coconut milk in a pan with a pinch of salt, the butter and sugar. Bring to the boil, stirring occasionally. Add the rice and bring to the boil again briefly, stirring constantly. Turn the heat to the lowest setting, cover the pan with a lid and cook the rice for 30-35 minutes, depending on the size of the grains. Add a little extra milk if required. Do not remove the lid during cooking.
2.
For the brittle, put the sugar in a pan and leave to caramelise. Stir in the sesame seeds and spread the mixture thinly on a sheet of grease-proof paper.
3.
Peel the mangos, cut into wedges and mix with the lemon juice. Arrange the sticky rice with the mango wedges in bowls, sprinkle with pieces of brittle and serve garnished with mint leaves.