Thai Rice Pudding

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Thai Rice Pudding
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
419
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie419 cal.(20 %)
Protein4 g(4 %)
Fat16 g(14 %)
Carbohydrates63 g(42 %)
Sugar added35 g(140 %)
Roughage4.3 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K0.5 μg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate87 μg(29 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C77 mg(81 %)
Potassium521 mg(13 %)
Calcium105 mg(11 %)
Magnesium77 mg(26 %)
Iron3.1 mg(21 %)
Iodine8 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids11.4 g
Uric acid33 mg
Cholesterol6 mg
Complete sugar63 g

Ingredients

for
4
For the sticky rice
cup milk
1.333 cups Coconut milk
1 tsp butter
3 Tbsps sugar
¾ cup Rice pudding
For the sesame seed brittle
4 Tbsps sugar
1 Tbsp light Sesame seeds
You will also need
2 ripe Mangoes
1 Tbsp lemon juice
mint (to garnish)
How healthy are the main ingredients?
Coconut milkRice puddingsugarsugarSesame seedsMango

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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