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Baked Rice Custard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.0575
Energy (kCal)867.356
Carbohydrates (g)97.968
Total fats (g)34.2145
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. bring water and salt to the boil. | 2. gradually add rice. | 3. boil rapidly uncovered 10 minutes. | 4. drain well. | 5. beat eggs, sugar and vanilla together, add rice and sultanas. | 6. add milk gradually, stir to combine. | 7. pour into ovenproof dish. | 8. stand in baking dish with enough water to come up sides of the dish. | 9. bake in moderate oven 35 minutes. | 10. slip a long fork under the skin that has formed on top, stir gently to distribute rice evenly. | 11. reduce heat to mederalty slow. bake a further 15 minutes then stir with a fork again. | 12. cook further 15 to 20 minutes, or until set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 2 tablespoons used used - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    salt 1 pinch - - - -
    egg 3 214.5 1.08 18.84 14.265
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    sultana 1/4 cup - - - -

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



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