Homemade rice pudding

40 min

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Sterilised milk 1.0 l

Cinnamon stick 1.0 ud

Lemon 0.1 kg

Rice 0.1 kg

Sugar 0.1 kg

Ground cinnamon 2.5 g

Elaboration

Infuse the milk with the cinnamon stick and the lemon zest.
Once it has boiled, strain the milk, removing the cinnamon and lemon, add the rice and stir with a spatula, so that it does not stick to the bottom of the pan.
Cook for approximately 20 minutes, make sure it is cooked, add the sugar and dissolve it, keeping the mixture on the heat for a couple of minutes while continuing to stir with the spatula.
Dump the mixture into another bowl and cool quickly.
When cold, prepare the rice and milk and straighten the texture if necessary.
Use it and sprinkle it with cinnamon.

Nutritional information (1 portion)

Energy

290.85

kcal

Carbohydrates

48.37

Proteins

8.13

Lipids

7.46

Fiber 0.42 g

Saturates 3.95 g

Monounsaturated fatty acids 1.97 g

Polyunsaturated fatty acids 0.25 g

Cholesterol 28.0 mg

Calcium 257.72 mg

Iron 0.72 mg

Zinc 0.68 mg

Vitamin A 70.42 ug

Vitamin C 10.27 g

Folic acid 15.18 ug

Salt (Sodium) 200.0 mg

Sugars 30.15 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.