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Persian Apricot Rice Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.2981
Energy (kCal)838.605
Carbohydrates (g)144.284
Total fats (g)17.0755
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Have a 1qt. | 2. shallow bowl handy. | 3. Put the rice in blender,blending until fine. | 4. Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch. | 5. Pour the drained apricots in blender,and blend until smoothy. | 6. Add just enough milk to total 4 cups (approximately 2 cups milk.). | 7. Pour into a small saucepan& add sugar& the rice mixture. | 8. Over medium heat,stir constantly,until it comes to a boil. | 9. Cook and stir for 5 minutes. | 10. Remove from heat& stir in extracts. | 11. Stir to blend. | 12. Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill. | 13. When pudding is cold,serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 1/4 cup uncooked 143.385 30.2096 2.8559 1.0981
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    water 1/3 cup 0.0 0.0 0.0 0.0
    apricot half juice 2 cans drained - - - -
    milk 2 cups 297.68 23.3264 15.372 15.9576
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    vanilla extract 1 tablespoon 37.44 1.6445 0.0078 0.0078
    almond extract 1 teaspoon - - - -

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



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