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EatSmarter exclusive recipe

Vanilla Rice Pudding

with Apricot and Sea Buckthorn Compote
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Vanilla Rice Pudding

Vanilla Rice Pudding - A childhood favorite, enlivened with a grown-up fruit compote.

Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
330
calories
Calories
0
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Ingredients

for
4
servings
1
Organic orange (125 grams)
1
1 ½ pints
5 ounces
1 pound
½ cup
2 sprigs
2 heaping tablespoons
Sea buckthorn (50 grams)
4 tablespoons
Preparation

Kitchen utensils

1 Fine grater, 1 Cutting board, 1 Small knife, 1 Measuring cups, 2 Pots, 1 Wooden spoon

Preparation steps

1.
Vanilla Rice Pudding preparation step 1

Rinse orange with hot water, dry and finely zest. 

2.
Vanilla Rice Pudding preparation step 2

Cut vanilla bean lengthwise and scrape out seeds. Add vanilla bean, seeds and milk to a pot and bring to a boil. 

3.
Vanilla Rice Pudding preparation step 3

Stir in orange zest and rice. Cover and cook over low heat for 20-25 minutes, stirring frequently.

4.
Vanilla Rice Pudding preparation step 4

Meanwhile, rinse and halve apricots, remove pits and slice into wedges.

5.
Vanilla Rice Pudding preparation step 5

In another pot, bring grape juice and apricots to a boil, reduce heat to low and simmer 5-10 minutes.

6.
Vanilla Rice Pudding preparation step 6

Rinse thyme, shake dry and remove leaves from stems. Stir thyme leaves and sea buckthorn into apricot mixture. Remove from heat.

7.
Vanilla Rice Pudding preparation step 7

Sweeten rice pudding with agave syrup to taste and serve topped with apricot and sea buckthorn compote.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein10 g(10 %)
Fat4 g(3 %)
Carbohydrates62 g(41 %)
Sugar added7 g(28 %)
Roughage3.5 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.3 mg(21 %)
Folate16 μg(5 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C22 mg(23 %)
Potassium679 mg(17 %)
Calcium255 mg(26 %)
Magnesium51 mg(17 %)
Iron2.3 mg(15 %)
Iodine16 μg(8 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.8 g
Uric acid66 mg
Cholesterol10 mg
Development of this recipe:
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