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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the dried fruit in a stainless steel pan with 1 tablespoon of the sugar and enough water to cover. Put on the stovetop and heat gently for 10 minutes, then add 5 tablespoons of cold water and whiz in a blender. Push through a sieve, taste and add a little sugar if necessary. Place the rice, milk, cream, remaining sugar and cinnamon in a deep pot and heat gently. Score the vanilla pod lengthways, scrape the seeds out, adding both to the pot. Stir well and bring gently to the boil. | 2. Simmer very gently for 30 to 35 minutes, stirring every now and then until all the liquid is absorbed and the rice is just cooked. Spoon the cooked rice pudding into a serving dish, swirl the fruit sauce into it and scatter with fresh redcurrants before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fruit	3 1/2	ounces		18.8524	4.475	0.8136	0.129
superfine sugar	3	tablespoons		146.286	37.7924	0.0	0.0
pudding rice	4 1/2	ounces		137.781	23.461	4.1207	2.7429
milk	3 1/4	cups		483.73	37.9054	24.9795	25.9311
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cinnamon	1			-	-	-	-
vanilla pod	1			-	-	-	-
red currant				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.