Creamy Rice with Figs
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 55 min.
Ready in
Calories:
412
calories
Calories
Healthy, because
Even smarter
Nutritional values
This dessert is relatively low in sugar thanks to most desserts as it's primarily sweetened naturally by fruit.
If you want to use less processed sugars, you can use coconut sugar, maple syrup, or honey.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 68 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Whole milk
- 0.333 cup superfine caster sugar
- 1 tsp vanilla extract
- 1 cup Rice pudding
- 2 Tbsps double cream
- 1 pinch Nutmeg
- 2 cups Raspberries
- 2 ripe Figs (sliced)
- ½ cup powdered sugar
- ½ lemon (juiced)
Preparation steps
1.
Combine the milk, caster sugar, and vanilla extract in a saucepan. Cook over a moderate heat until boiling and then reduce to a low heat.
2.
Add the rice, stir well, and continue to cook over a low heat, stirring frequently, until the rice has absorbed the milk and is tender; 25-30 minutes.
3.
Once the rice is tender and has absorbed most of the milk, stir through the cream and nutmeg. Keep warm over a low heat.
4.
Combine the raspberries, figs, icing sugar, lemon juice, and two tablespoons of water in a saucepan. Cook over a medium heat, stirring occasionally, until softened, juicy, and syrupy.
5.
Spoon the rice pudding into glasses and top with the fruit compote before serving.
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