Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
1065
Calories
22g
Protein
65g
Fat
106g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 gallon whole milk
- 2 cups cream
- 1/2 cup butter
- 1 cup basmati rice
- 1 cup sugar
- 5-6 cardamom, finely chopped
- 1/4 cup coconut, coarsely shredded
- 1/4 cup golden raisins
- 1/2 cup cashews
- =
Directions
1
In a large cooking pan, heat butter over low heat.
2
Add rice and stir for 2-3 minutes.
3
Pour milk into the rice mixture.
4
Add cream and sugar; stir thoroughly.
5
Bring to a boil and allow to simmer over low heat, stirring constantly, for about 20 minutes, or until the rice has softened.
6
Add cardamom, coconut, raisins, and cashews; stir well.
7
Cook for another 10 minutes, or until the rice is cooked soft and the mixture has thickened to consistency of your like.
8
Chill the pudding overnight in refrigerator.
9
Serve with handful of toasted cashews.
Recipe sourced from
fandom