Vanilla Rice Pudding with Oranges
Vanilla Rice Pudding with Oranges - Vitamin power: This is how we like to enjoy sweets!
Healthy, because
Even smarter
Nutritional values
Orange peel contains anti-inflammatory essential oils and cell-protecting vitamin E.
In summer you can prepare the salad with berries instead of oranges, for example, in autumn apples and pears fit wonderfully.
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41.4 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 474 mg | (12 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3.1 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 76.8 mg | |||
| Cholesterol | 16.6 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 1 oz butter (2 TBSP.)
- 6 ozs Whole grain pudding rice
- 16 ozs Rice milk
- 1 ½ ozs Rice syrup
- 2 Oganic oranges
- 1 pomegranate
- 1 ½ ozs Cashews (chopped)
Preparation steps
Cut vanilla bean in half lengthwise. In a saucepan, melt the butter. Add rice and sweat for 2 minutes over medium heat. Top with rice drink and add vanilla bean and 2 tablespoons rice syrup and simmer over medium heat, stirring occasionally, for about 35 minutes.
Meanwhile, rinse oranges in hot water, rub dry, grate zest from 1/2 orange. Peel oranges and cut into pieces. Cut pomegranate in half and scoop out the seeds from the fruit. Mix oranges with pomegranate seeds, orange zest and remaining rice syrup.
Roast cashews in a hot pan without fat over medium heat for about 5 minutes. Serve rice pudding with orange salad and sprinkle with roasted cashews.
