Homemade rice pudding
40 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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
g
Proteins
8.13
g
Lipids
7.46
g
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.
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