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Swedish Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.6414
Energy (kCal)1971.1805
Carbohydrates (g)361.3579
Total fats (g)31.1193
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 350 degrees. | 2. In a large mixing bowl mix together 1/2 Cup sugar,cornstarch, salt and nutmeg. | 3. Using a wire whisk, beat the milk, egg yolks and vanilla into the sugar mixture. | 4. Stir in the rice. | 5. Pour into ungreased 1 1/2 quart casserole. | 6. Set casserole in 9-inch square baking pan. | 7. Place in the oven; pour hot water 1- inch deep into 9- inch square baking pan. | 8. Bake, stirring occasionally, until pudding is creamy and the milk is absorbed (about 1 1/2 hours). | 9. Remove from the oven. | 10. Heat oven to 400 degrees. | 11. In small mixing bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). | 12. Add the sugar gradually, and continue beating until stiff peaks form (1 to 2 minutes). | 13. Spread meringue over pudding, sealing around edges. | 14. Bake for 5 to 8 minutes more, or until meringue is lightly browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    salt 1/2 teaspoon - - - -
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    rice 1 1/2 cups cooked 1012.875 221.8612 19.7858 1.8315
    egg white 2 reserved 34.32 0.4818 7.194 0.1122
    sugar 1/4 cup 402.99 100.79799999999999 0.0 0.0

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



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