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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low. | 2. Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs. | 3. Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil. | 4. Add the white chocolate and stir until melted. | 5. Spoon into individual bowls. Cover and chill until cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4 1/2	cups	skim	2484.0	59.832	24.732	257.472
jasmine rice	2/3	cup		201.7333	0.0	44.88	1.1333
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla	2	tablespoons		74.88	3.2889999999999997	0.0156	0.0156
egg yolk	2			109.48	1.2206	5.3924	9.0236
milk	2	tablespoons	skim	2484.0	59.832	24.732	257.472
cream cheese	8	ounces	low-fat softened	669.06	7.938	16.1028	64.8648
white chocolate chip	8	ounces		201.7333	0.0	44.88	1.1333
raspberry	1	cup		63.96	14.6862	1.476	0.7995

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