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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone. | 2. Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good. | 3. Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt. | 4. Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonfat milk	4 1/2	cups		374.85	54.684	37.1543	0.882
nonfat milk powder	1/3	cup		-	-	-	-
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
cinnamon	3			-	-	-	-
salt	1	pinch		-	-	-	-
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
vanilla	1 1/4	1/4		15.12	0.6641	0.0032	0.0032
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
plain nonfat yogurt	1/4	cup		-	-	-	-
tart apple	2		peeled cored diced	-	-	-	-
pear	1		peeled cored diced	79.8	21.322	0.504	0.196

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