Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter the inside of the crock pot or casserole dish. | 2. Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot. | 3. In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture. | 4. Cook on LOW for 2-2 1/2 hours or until liquid has absorbed. | 5. OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed. | 6. If desired, garnish each serving with toasted almonds. | 7. Serves 6. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	4 -5	cups	cooked	0.0	0.0	0.0	0.0
cranberry	1/2	cup	dried	25.3	6.5835	0.253	0.0715
white sugar	1/4	cup	unbleached	-	-	-	-
brown sugar	1/4	cup	unrefined unbleached	79.95	15.002	2.5025	1.248
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
coconut milk	1	can		736.0	17.727999999999998	7.327999999999999	76.288
milk	1 1/3	1/3	substituted	736.0	17.727999999999998	7.327999999999999	76.288
egg	1			71.5	0.36	6.28	4.755
almond extract	1	teaspoon		-	-	-	-
almond			toasted slivered toasted sliced	-	-	-	-

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