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Imperial Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.0594
Energy (kCal)1810.1991
Carbohydrates (g)218.8214
Total fats (g)94.7184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak gelatin in little warm water and then melt on low heat. | 2. Boil milk and add prepared rice, remove from heat and mix in the sugar and almond paste; let it cool and then add the essence and gelatin. | 3. Refrigerate the mixture until semi set. | 4. Whip fresh cream with powdered sugar until stiff over ice cubes. | 5. Mix the cream with the semi set milk mixture, pour is a serving bowl decorate with almonds and cherries. | 6. Put it in the refrigerator to set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 2 tablespoons - - - -
    milk 3 cups 446.52 34.9896 23.058000000000003 23.9364
    rice 3 tablespoons boiled mashed 127.3031 26.4492 2.6154 1.11
    sugar 8 tablespoons 440.496 110.1792 0.0 0.0
    almond milk 2 tablespoons blanched 11.4 1.9769999999999999 0.126 0.312
    vanilla essence 1 teaspoon - - - -
    cream 200 g 660.0 13.3 7.26 69.36
    sugar 4 tablespoons powdered 124.48 31.9264 0.0 0.0
    almond blanched - - - -
    glace cherry - - - -

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



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