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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a deep saucepan (at least 3 quart size) add the water and salt and bring to a boil. | 2. Add rice to boiling salted water, cover, and cook over low heat until moisture is absorbed and rice is fluffy. | 3. Add milk and sugar and cook 25 minutes. | 4. Remove from heat. | 5. In a small bowl beat eggs well until light. | 6. Dissolve cornstarch in 2 Tblsp. milk mixture. | 7. Add dissolved cornstarch to well beaten eggs and blend thoroughly. | 8. Slowly pour egg mixture into milk mixture, stirring constantly until well blended. | 9. Simmer over low heat for 2 minutes, stirring constantly to prevent curdling. Mixture will be slightly thickened. | 10. Remove from heat and stir in vanilla. | 11. Pour into individual dishes. | 12. Sprinkle with cinnamon. | 13. Serve warm or refrigerate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
rice	1/2	cup		339.475	70.5312	6.9745	2.96
water	1 1/2	cups		0.0	0.0	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cinnamon				-	-	-	-

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