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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 a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often. | 2. Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes. | 3. Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes). | 4. Stir in butter (if using) and raisins. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	4	cups	cooked	-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
milk	4	cups	fat	2208.0	53.184	21.984	228.864
half cream	1	cup		136.88	20.88	6.032	3.248
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cinnamon	1/2 - 1	teaspoon		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
butter	1 -2	tablespoon		0.0	0.0	0.0	0.0
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795

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