Rice Pudding with Honey Figs
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 399 mg | (10 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 milliliters milk
- 150 milliliters Coconut milk
- 80 grams Arborio rice
- 50 grams sugar
- 2 eggs
- 4 ripe Figs
- 2 Tbsps honey
- ½ juice lemon
- 1 tsp ground cinnamon
Preparation steps
1.
Reserve 1/4 cup milk. Bring the remaining milk and coconut milk to a boil. Add the rice and sugar, stir, reduce heat to low and simmer, covered, for about 40 minutes or until rice is soft. Remove from heat. Separate the eggs. Whisk the egg yolks with the 1/4 cup milk and stir into the still hot rice. Allow to cool, stirring occasionally. Whip the egg whites until stiff and fold into the cooled rice.
2.
Rinse and quarter the figs. Stir together the honey and lemon juice. Toss with the figs and let sit for 20 minutes.
3.
Spoon the rice into dessert bowls, sprinkle with cinnamon, and serve with the figs and honey drizzled on top.
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