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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the rice, sugar and salt in a large, ovenproof earthenware or glass casserole that will be big enough to hold the 2 liters of milk. | 2. Heat the milk and butter, but don't let it boil. | 3. Carefully pour the milk mixture over the rice and sprinkle with the cinnamon. | 4. Put it, uncovered, into an oven pre-heated to 120 Celsius. Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours. | 5. Toward the end of the cooking time, periodically test with a knife. When the milk is no longer liquid, but creamy and thickened, it's done. | 6. This makes A LOT of rice pudding! It can be eaten warm, but I preferred it cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	liters		1258.221	98.595	64.9737	67.4489
rice	180			122211.0	25391.25	2510.82	1065.6
sugar	200			161196.0	40319.2	0.0	0.0
butter	50			4275.0	196.425	133.575	360.0
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cinnamon	1	teaspoon		-	-	-	-
salt	1	pinch		-	-	-	-

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