Thai Rice Pudding

Name: Thai Rice Pudding
Total time: 1 h 5 min
Yield: 4
Cuisine: Asian
Ingredients: 0.875 cup milk; 1.333 cups Coconut milk; 1 teaspoon butter; 3 tablespoons sugar; 0.75 cup Rice pudding; 4 tablespoons sugar; 1 tablespoon light Sesame seeds; 2 ripe Mangoes; 1 tablespoon lemon juice; Mint leaves (to garnish)

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Health Score:

6,7 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

481

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

all recipes of this author

How healthy are the main ingredients?

milk Coconut milk Rice pudding Mango

Ingredients

for

servings

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 leaves (to garnish)

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Preparation steps

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.

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.

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.