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Brown Rice Pumpkin Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.1934
Energy (kCal)1675.53
Carbohydrates (g)152.5231
Total fats (g)117.6445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly. | 2. In a medium saucepan over medium heat, combine milk, sugar, and pumpkin pie spice DO NOT BOIL. Once milk has heated and sugar is dissolved, add the rice and stir. Reduce to medium-low and cover. Allow to cook for about an hour, checking/stirring occasionally to see if more milk is needed and how tender the rice is. | 3. When rice is tender, remove from heat and stir in the pumpkin, cranberries, and vanilla. Serve warm in individual dessert dishes each topped with ice cream, a sprinkle of finely chopped pecans, and a light dusting of cinnamon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2 cups low-fat 1104.0 26.592 10.992 114.432
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    pumpkin pie spice 1 teaspoon 5.814 1.1778 0.0979 0.2142
    brown rice 1/2 cup 339.475 70.5312 6.9745 2.96
    pumpkin puree 1/2 cup - - - -
    cranberry 1/4 cup dried 12.65 3.2918 0.1265 0.0358
    vanilla extract 1 teaspoon scraped 12.095999999999998 0.5313 0.0025 0.0025
    vanilla ice cream - - - -
    pecan chopped - - - -
    cinnamon ground - - - -

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



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