Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the rice on low heat with salt and water until almost all the water is gone. | 2. Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes. | 3. Take off the heat and stir in saffron strands, sugar and almonds. | 4. I use a little vodka to dissolve the saffron in! | 5. Stir up the eggs with a fork and stir them into the porridge; blend everything together. | 6. Pour the batter into a buttered oven dish about 11 x 15 inches. | 7. Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist. | 8. When serving, cut it up directly from the dish and serve with whipped cream and jam. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
cream	1 1/4	1/4		990.0	19.95	10.89	104.04
milk	1	cup		148.84	11.6632	7.686	7.9788
saffron strand				-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
almond	1/2	cup	chopped	963.56	0.0	0.0	109.0
egg	5			357.5	1.8	31.4	23.775

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