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Persian Rice Pudding (Sheer Berenj)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.005
Energy (kCal)2056.71
Carbohydrates (g)209.4145
Total fats (g)126.848
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes. | 2. Add half & half and 2% milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick. | 3. After one hour the rice and cream will thicken into a pudding consistency. Add rosewater and let cook for a few more minutes. | 4. Enjoy warm with a very good quality honey or sweet preserve on top! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    water 2 cups 0.0 0.0 0.0 0.0
    half cream 2 cups 273.76 41.76 12.064 6.496
    milk 2 cups low-fat 1104.0 26.592 10.992 114.432
    rose water 1/2 cup 0.0 0.0 0.0 0.0
    sea salt 1 pinch - - - -
    honey raw - - - -
    jam - - - -

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



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