Rice PuddingTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:324.4 kcal
Proteins:1.7 g
Fats:26.8 g
Carbohydrate:20.6 g
Fibers:0 g
Sugar:16.3 g
Cholesterol:98.4 mg
Sodium:27.9 mg
Calcium:51.4 mg
Energy:1136 kcal
Proteins:6.1 g
Fats:94 g
Carbohydrate:72.2 g
Fibers:0.1 g
Sugar:57.2 g
Cholesterol:344.7 mg
Sodium:97.8 mg
Calcium:179.9 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
130
g
short grain rice
500
ml
skim milk
250
ml
whipping cream
200
g
powdered sugar
150
g
sugar
2
vanilla beans
15
ml
orange juice
METHOD
- Bring the milk to a boil. Split the vanilla beans and scrape the seeds into the milk.
- Add the rice and 200 g sugar. Reduce the heat and cook over low heat for 30-40 minutes, stirring often.
- For the whipped cream, set a bowl into a larger bowl filled with ice cubes. Pour in the cream and whip until thickened. Transfer to another bowl and keep cold.
- For the caramel, cook the 150 g sugar and 2 Tbsp. water over high heat. When the sugar is caramelized, deglaze it by adding the orange juice.
- Pour the rice pudding into the bowl you used to whip the cream, still on the ice.
- Incorporate 4 spoonfuls of caramel, then the whipped cream, and combine until smooth.
- Spoon the rice pudding into serving dishes and decorate with a little more caramel.
