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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4 quart sauce pan, bring the water to a boil over medium high heat.  Add rice.  Stir and cook for 4 to 5 minutes until the water has evaporated. | 2. Lower heat to low and stir in milk, butter and sugar.  Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally. | 3. Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle). | 4. Pour the egg mixture slowly into the rice, stirring constantly.  Add vanilla.  Stir for 2 to 3 minutes and remove from heat. | 5. Pour into dessert dishes and sprinkle with cinnamon. | 6. Refrigerate when cooled. This recipe makes 10 to 12 one cup servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	8	cups	used	4416.0	106.368	43.968	457.728
water	2	cups		0.0	0.0	0.0	0.0
grain rice	1	cup		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
egg	4			286.0	1.44	25.12	19.02
sugar	3/4	cup		604.485	151.197	0.0	0.0
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
cinnamon	2	tablespoons		-	-	-	-

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