Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Cook rice until half cooked.
Step 3:
Chop figs, dates, raisins.
Step 4:
Add dried fruits and spices to rice.
Step 5:
Step 6:
When the rice cools down, add the whipped whites to it.
Step 7:
Step 8:
Step 9:
Rinse the rice and cook in water for 10 minutes until half cooked. Wash the raisins, cut the figs and dates into small pieces. Mix them with rice, add ginger and sugar. Then pour in a glass of milk and simmer over low heat until the rice is completely ready. After that, you need to let the pudding cool down. Then pour the whipped whites into the finished mass and mix. Put the pudding in a bowl, after rinsing it with cold water, and put it in the refrigerator.
Before serving, the pudding can be decorated with pieces of fresh fruit. If there was no fresh fruit, but dried fruits are quite suitable for decorating Australian rice pudding.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Dates - 290 kcal/100g
- Fig - 49 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Water - 0 kcal/100g
- Egg whites - 44 kcal/100g
