Fruit Rice Pudding
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 milliliters milk
- 40 grams sugar
- 1 pc Lemon peel
- 1 Vanilla bean
- 120 grams Arborio rice
- 2 Peaches
- 100 grams Strawberries
- 2 Tbsps lemon juice
- 2 centiliters Orange liqueur
- 1 Tbsp Vanilla sugar
Preparation steps
1.
Pour the milk with the sugar, the lemon zest and the slit vanilla pod in a saucepan. Bring to a boil and stir in the rice. Cover and swell at low heat about 25 minutes. Stir occasionally and add a little milk if needed. Then allow to cool, remove the lemon zest.
2.
For the fruits, blanch peaches, rinse in cold water, peel, halve, core and dice finely. Trim strawberries, rinse and cut into small cubes. Mix both with lemon juice, liqueur and vanilla sugar and infuse for about 15 minutes.
3.
Fill 4 glasses about halfway with the rice pudding and top with the fruit, saving a little for garnish. Fill up with the rest of the rice pudding and serve garnished with the remaining fruit.
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