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Slow-Baked Clotted Cream Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3120.6176
Energy (kCal)269938.25
Carbohydrates (g)9259.588
Total fats (g)26376.1486
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 180C/fan 160C/gas 4. | 2. Lightly butter a shallow ovenproof dish. | 3. Wash the rice well under cold water, then drain. | 4. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well. | 5. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath. | 6. Serve with spoonfuls of raspberry jam. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 25 2137.5 98.2125 66.7875 180.0
    pudding rice 100 18576.0 3163.08 555.56 369.8
    milk 450 fat 248400.0 5983.2 2473.2 25747.2
    pot double cream 284 ml 75.65 0.0 16.83 0.425
    cream 227 g clotted 749.1 15.0955 8.2401 78.7236
    vanilla pod 1 split 75.65 0.0 16.83 0.425
    golden caster sugar 85 g 75.65 0.0 16.83 0.425
    nutmeg grated - - - -

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



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