RecipeDB

Cooking in progress....

Meringue Topped Lemon Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.9081
Energy (kCal)925.6
Carbohydrates (g)133.7629
Total fats (g)29.156
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash rice and put in top of double-boiler with milk and cook over hot water until tender. | 2. Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt. | 3. Continue cooking stirring occasionally until thick. | 4. Turn into a baking dish. | 5. Beat egg whites with the 2 Tbsp sugar until stiff and glossy. | 6. Cover over the rice mixture in baking dish. | 7. Bake in a moderate oven, 350°F/180°C, until meringue is golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 1/2 cup - - - -
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    salt 1/4 teaspoon - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    lemon zest 1 teaspoon grated - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    sugar 2 tablespoons 402.99 100.79799999999999 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition