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Egyptian Rice Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.1668
Energy (kCal)1931.235
Carbohydrates (g)316.1302
Total fats (g)49.5555
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the rice flour and sugar and add to a saucepan containing the milk. | 2. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. | 3. Add cardamom and saffron and continue stirring for 1 more minute. | 4. Remove from heat, and add rosewater. | 5. Pour pudding into individual serving glasses and let cool completely. | 6. Refrigerate for about 2 hours. | 7. Top surface completely with finely chopped pistachios and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 3/4 cup 433.71 94.954 7.0508 1.6827
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    milk 6 cups 893.04 69.9792 46.11600000000001 47.8728
    green cardamom pod 2 crushed - - - -
    saffron thread 1 pinch - - - -
    rose water 3 tablespoons 0.0 0.0 0.0 0.0
    pistachio chopped - - - -

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



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