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Baked Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.1916
Energy (kCal)1057.5485
Carbohydrates (g)81.9923
Total fats (g)78.6534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven 325*. | 2. In a glass baking dish beat egg yolks sugar,add vanilla and coconut extracts add custard powder mix well, set aside,. | 3. Heat 2% milk till steaming hot in separete microwavable dish,. | 4. While heating 2% milk stir Coconut milk into egg yolk/sugar mixture till smooth,. | 5. Slowly add steaming milk to egg/sugar mixture whisking constantly about 1min, | 6. Add rice, raisins or currents, then add shredded coconut stir until well blended. | 7. Place glass baking dish into a pan with about 1 inch of water, bake un-covered on middle rack of oven at 325* for 11/4 hour. | 8. After 30 minutes remove stir, then dust with nutmeg/cinnamon return to oven and finish baking. | 9. Serve warm, especially nice with a dollop of fresh whipped-cream! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 1/2 cup cooked - - - -
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    white sugar 1/8 cup 96.75 24.995 0.0 0.0
    coconut milk 1 cup canned 552.0 13.296 5.496 57.216
    milk 1 cup low-fat 552.0 13.296 5.496 57.216
    half cream 1/4 cup 34.22 5.22 1.508 0.812
    custard powder 2 tablespoons - - - -
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    coconut 1/4 cup shredded 70.8 3.0460000000000003 0.6659999999999999 6.6979999999999995
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    coconut extract 1/2 teaspoon - - - -
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    cinnamon 1/4 teaspoon - - - -

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



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