Saffron Rice Pudding with Cranberry Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the cranberry compote
- 350 grams Cranberry
- 3 Tbsps sugar
- 1 tsp lemon juice
- For the rice pudding
- 200 grams Arborio rice
- 1 l milk
- 1 pc Lemon peel
- 1 Vanilla bean
- 0.3 gram Saffron
- 1 untreated lemon
- 4 eggs
- 1 pinch salt
- 80 grams butter
- 70 grams sugar
- butter (for the pan)
- powdered sugar (for dusting)
Preparation steps
Rinse cranberries, trim and place in pot. Add sugar, lemon juice and some water and simmer over low heat about 5 minutes. Remove from heat and let cool. Add lemon zest, saffron and vertically halved vanilla pod to rice pudding in cold milk. Bring to a boil, stir, turn off the heat and let rice soak for about 25 minutes.
Remove lid and allow rice pudding to cool. Remove vanilla pod and lemon peel. Preheat the oven to 180°C (approximately 350°F) convection. Rinse untreated lemon with hot water, wipe dry and remove peel (into zest). Squeeze out juice. Finely chop half of zest from peel. Separate eggs. Mix egg whites with salt and 2 tablespoons of lemon juice until stiff.
Whip egg yolks with butter and sugar until fluffy, stir in rice and chopped lemon zest, fold in egg whites. Put mixture into small buttered ovenproof ramekins and bake in preheated oven for 25-30 minutes. Remove, let cool slightly, sprinkle with icing sugar and serve with compote.
