Thai Rice Pudding
(0 votes)
(0 votes)
Health Score:
6,9 / 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)
(Percentage of daily recommendation)
| Calorie | 481 kcal | (23 %) | ||
| Protein | 6.81 g | (7 %) | ||
| Fat | 24.73 g | (21 %) | ||
| Carbohydrates | 64.62 g | (43 %) | ||
| Sugar added | 22.01 g | (88 %) | ||
| Roughage | 2.86 g | (10 %) |
more nutritional values
| Vitamin A | 229.51 mg | (28,689 %) | ||
| Vitamin D | 1.08 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 3.33 mg | (28 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 89.66 μg | (30 %) | ||
| Pantothenic acid | 0.81 mg | (14 %) | ||
| Biotin | 1.97 μg | (4 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 65.06 mg | (68 %) | ||
| Potassium | 628.9 mg | (16 %) | ||
| Calcium | 143.53 mg | (14 %) | ||
| Magnesium | 57.99 mg | (19 %) | ||
| Iron | 3.34 mg | (22 %) | ||
| Iodine | 28.12 μg | (14 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Cholesterol | 13.16 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- For the sticky rice
- ⅞ cup milk
- 1.333 cups Coconut milk
- 1 teaspoon butter
- 3 tablespoons sugar
- ¾ cup Rice pudding
- For the sesame seed brittle
- 4 tablespoons sugar
- 1 tablespoon light Sesame seeds
- You will also need
- 2 ripe Mangoes
- 1 tablespoon lemon juice
- mint (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.
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