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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk to boiling point. | 2. Cook the rice in boiling water until almost done, then drain it. | 3. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4. | 4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well. | 5. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling. | 6. Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	quarts		1190.72	93.3056	61.488	63.8304
rice	1 1/2	cups	uncooked	1053.0	232.0695	19.3342	1.6965
egg	1			71.5	0.36	6.28	4.755
cream half	1/2	cup		68.44	10.44	3.016	1.624
sugar	3/4	cup		604.485	151.197	0.0	0.0
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt	1	teaspoon		-	-	-	-

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