Creamy Coconut Rice with Candied Ginger
(1 vote)
(1 vote)
Health Score:
69 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 238 mg | (6 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 125 milliliters Coconut milk
- 200 milliliters low-fat milk
- 80 grams Arborio rice
- 100 grams candied ginger
- 40 grams sugar
- Zest of 1 Limes
- 2 packets Vanilla sugar
- 250 milliliters Whipped cream
- 4 tsps instant gelatin
- Limes (for garnish)
- mint (for garnish)
Preparation steps
1.
Bring the coconut milk and milk to a boil in a saucepan. Stir in the rice and cook for 5-10 minutes. Reduce the heat and simmer for 30-35 minutes, until creamy. Finely chop the ginger. Set 20 grams (approximately 2/3 ounce) aside for garnish. Stir the remaining ginger, sugar, lime zest and vanilla sugar into the rice and let cool. Whip the cream, sprinkling in the instant gelatin, then fold into the rice pudding. Transfer to a serving bowl and chill for 1 hour. Garnish with lime zest, mint and reserved ginger.
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