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Swedish Rice Pudding With Two Fruit Sauces

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.7596
Energy (kCal)2271.492
Carbohydrates (g)369.7285
Total fats (g)61.9168
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3". | 2. Preheat oven to 375°F. | 3. In a mixer bowl, lightly beat the eggs till frothy. | 4. Add the sugar, vanilla, butter, salt and remaining milk and combine. | 5. Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir. | 6. Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top. | 7. Remove from the hot water and cool on a wire rack. | 8. Serve at room temperature or chilled with a fruit sauce. | 9. **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one. | 10. GRAPE JUICE SAUCE: | 11. In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice. | 12. add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature. | 13. LINGONBERRY SAUCE: | 14. Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature. | 15. NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 1/2 cup - - - -
    milk 4 cups 595.36 46.6528 30.744 31.9152
    egg 3 214.5 1.08 18.84 14.265
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    salt 1/4 teaspoon - - - -
    cinnamon ground - - - -
    grape juice 4 cups 607.2 149.4724 3.7444 1.3156
    sugar 1/2 cup 537.32 134.3973 0.0 0.0
    cornstarch 1/4 cup 121.92 29.2064 0.0832 0.016
    lingonberry 1 quart - - - -
    water 1 3/4 3/4 0.0 0.0 0.0 0.0
    sugar 1 1/2 cups 537.32 134.3973 0.0 0.0
    cornstarch 2 1/2 tablespoons 121.92 29.2064 0.0832 0.016

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



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