Baked Rice Pudding with Grapefruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,693 cal. | (128 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 344 g | (229 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 343 μg | (114 %) | ||
| Pantothenic acid | 10.8 mg | (180 %) | ||
| Biotin | 108.9 μg | (242 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 3,055 mg | (76 %) | ||
| Calcium | 1,021 mg | (102 %) | ||
| Magnesium | 410 mg | (137 %) | ||
| Iron | 17.5 mg | (117 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 48.5 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 1,305 mg | |||
| Complete sugar | 176 g |
Ingredients
- Ingredients
- ½ l milk
- 1 Vanilla bean
- 200 grams short grain rice
- 80 grams raisins
- 40 milliliters Rum
- 4 egg yolks
- 50 grams sugar
- 4 egg whites
- Fat (for the mold)
- breadcrumbs (for the mold)
- 2 pink Grapefruit
Preparation steps
In a pot, bring milk and vanilla bean (split lengthwise) to a boil. Add rice, bring to a boil again, then reduce heat to low. Simmer about 40 minutes. Remove from heat and remove vanilla bean.
Soak raisins in rum. In a bowl, beat egg yolks with sugar until light. Stir mixture, along with raisins, into the cooled rice pudding. Beat egg whites until stiff, then carefully fold into rice pudding.
Grease a pudding mold with butter or oil. Sprinkle with breadcrumbs. Remove peel and pith from grapefruit, and cut out sections with a sharp knife. Pour rice pudding into the mold (or 4 small ramekins).
Fill the drip pan of the oven with hot water. Carefully place pudding mold into the pan and bake at 175°C (approximately 350°F), about 60 minutes. Unmold rice pudding and serve with grapefruit sections.
