Rice cup with raspberries
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Energy 1134 kJ (271 kcal) 14 %
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Sugar 10.28 g 11 %
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Fats 5.65 g 8 %
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Saturates 2.87 g 14 %
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Sodium 0.117 g 5 %
% recommended daily amount for adults (Everything about GDA)
Very simple, delicious and energy-balanced fruit cup without chemicals and stabilizers.
Ingredients
rice | as needed | 280 g | 962,5 kcal |
salt | 1/8 tsp | 1.5 g | 0,1 kcal |
vanilla sugar | 1 packet | 20 g | 80,2 kcal |
butter | 20 g | 146,6 kcal | |
powdered sugar | 3 heaping tbsp | 60 g | 229,9 kcal |
condensed milk unsweetened | 100 ml | 159,5 kcal | |
sour cream | 2 tbsp | 40 g | 39,7 kcal |
raspberries | the best are compoted | 100 g | 57,3 kcal |
milk chocolate | for decoration | 5 g | 21,1 kcal |
Directions
- Rice cup with raspberries will start cooking the rice in a rice cooker or a common pot. In the rice cooker put 280 g of rinsed rice, pour 340 ml of water and turn it on. Rice in the rice cooker is cooked by itself. If you use a normal pot and you do not know how to do it , then use 280 g of rinsed rice, 500 ml of water and 1/8 teaspoon of salt. Cook very gently until the rice is soft. Then pour away the remainding water.
- In just cooked hot rice add vanilla sugar, 20 g softened butter, 2 heaping tablespoons of powder sugar, 100 ml condensed milk and stir. Cover with a lid and let the butter melt.
- In a bowl, mix 2 tablespoons of sour cream, add a tablespoon of powder sugar and mix into the rice.
- After 5 minutes is ready to serve.
- In a cup put a few raspberries, add about two heaping tablespoons of hot sweet rice and garnish with raspberries.
- Sprinkle with grated chocolate, cocoa or cinnamon.
- If we prefer warm sweet rice, then warm it in a microwave.
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