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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring. | 2. In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg. | 3. Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture. | 4. Add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer. | 5. Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency. | 6. Remove from heat, cover top with wax paper and place in the refrigerator to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	2	cups	cooked	1147.08	241.6768	22.8468	8.7848
soymilk	2	cups		262.44	30.5208	15.8922	8.505
sugar	1/3	cup		268.66	67.1987	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755

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