Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a thick-based saucepan bring the milk to the boil and sprinkle in the rice. | 2. Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender. | 3. Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk. | 4. Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg. | 5. Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit. | 6. Spread the rest of the rice on top and cover this with the remaining fruit. | 7. Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C. | 8. At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	275			186711.25	38792.1875	3835.975	1628.0
milk	570			84838.8	6648.024	4381.02	4547.916
dark brown sugar	4	tablespoons		133.5	0.0	29.7	0.75
egg	1		beaten	71.5	0.36	6.28	4.755
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
apricot	110	g	soaked drained chopped	52.8	12.232000000000001	1.54	0.429
prune	175		soaked drained chopped	42997.5	11384.1	356.265	81.9
natural yoghurt	150	g		133.5	0.0	29.7	0.75

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