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Danish Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.3905
Energy (kCal)2084.172
Carbohydrates (g)370.6676
Total fats (g)58.352
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan bring the milk and rice to a boil slowly on medium heat. | 2. Simmer until rice is cooked through and not crunchy. | 3. Add vanilla and sugar. | 4. Let cool. | 5. While cooling, whip the cartons of whipping cream until stiff peaks form. | 6. When rice has cooled add the whipped cream. | 7. At this time it is customary in our house to add a piece of an almond as well. | 8. Garnish with tangerine sections, shredded chocolate or chocolate curls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 cup uncooked 702.0 154.713 12.8895 1.131
    milk 1 low-fat 552.0 13.296 5.496 57.216
    whipping cream 3 cartons - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005

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



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