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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. | 2. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. | 3. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. | 4. Stir egg mixture into remaining rice mixture in pan, then stir in cream. | 5. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. | 6. Chill pudding, covered, at least 3 hours. | 7. Makes 6-8 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	quarts		1190.72	93.3056	61.488	63.8304
grain white rice	1	cup		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1/4	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cinnamon	1/2	teaspoon		-	-	-	-

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