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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes. | 2. In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick. | 3. When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan. | 4. When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture. | 5. Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick. | 6. Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	8	ounces		827.8052	181.3234	16.1706	1.4969
sugar	1 1/3	cups	granulated	426.4	80.0107	13.3467	6.656000000000001
milk	1	quart		595.36	46.6528	30.744	31.9152
vanilla extract	1/8	teaspoon		1.5119999999999998	0.0664	0.0003	0.0003
sultana	1	cup		-	-	-	-
brandy	1	cup		-	-	-	-
cinnamon	1	stick		-	-	-	-
cinnamon	2	teaspoons	ground	-	-	-	-

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