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Indian Rice Pudding With Cardamom and Rose Water

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.217
Energy (kCal)1911.155
Carbohydrates (g)143.975
Total fats (g)146.7363
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft. | 2. Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy. | 3. Stir, then taste and adjust seasoning in necessary. | 4. Serve warm or refrigerate and serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 3 cups cooked - - - -
    soymilk 1 1/2 cups 196.83 22.8906 11.9192 6.3788
    coconut milk 1 1/2 cups unsweetened 828.0 19.944000000000003 8.244 85.824
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    cardamom 1/4 teaspoon ground 1.555 0.3424 0.0538 0.0335
    salt 1 pinch - - - -
    rose water 2 teaspoons 0.0 0.0 0.0 0.0
    almond 1/4 cup slivered 481.78 0.0 0.0 54.5
    water 1 tablespoon 0.0 0.0 0.0 0.0

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



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