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Wicklewoodwench’s Really Rich Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.7153
Energy (kCal)1474.711
Carbohydrates (g)82.8947
Total fats (g)118.6945
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat the oven to 150 Celsius | 2. Grease an ovenproof dish, and pour in the rice, sugar and sultanas (optional). | 3. Mix the milk, cream and evaporated milk together in a jug and pour over the rice, gently stir to ensure that everything is well mixed. | 4. Grate the whole nutmeg evenly over the surface and dot on the butter. | 5. Place the dish on the centre shelf of the oven and cook for 30 minutes. | 6. Carefully pull the dish out from the oven (pulling the shelf partly out) and stir well. | 7. Return to the oven for a further 30 minutes. Stir one more time and then leave for a final hour to thicken and for the brown skin to form. | 8. Best served warm but can be eaten cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pudding rice 4 ounces 122.47200000000001 20.8543 3.6628 2.4381
    sultana 2 ounces 50.4333 0.0 11.22 0.2833
    milk 1/2 pint - - - -
    single cream 1/2 50.4333 0.0 11.22 0.2833
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    brown sugar 4 ounces soft 139.4795 26.1723 4.3658 2.1772
    nutmeg 1 11.55 1.0844 0.1285 0.7988
    butter 2 ounces cubed 323.19 14.8497 10.0983 27.215999999999998

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



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