Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1064
Calories
32g
Protein
26g
Fat
171g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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
- =
- 1.5 dl (3/4 c) rice
- 1/2 l (1 pt) water
- 1/2 l (1 pt) milk
- 1/2 kg (1 lb) carrots
- 1/2 Tbs salt
- 1 Tbs brown sugar
- 2 eggs, beaten
- bread crumbs
- butter or margarine
- =
Directions
1
Cook the rice first in water, then add the milk. Let simmer till soft and sticky. Cool. Rinse, peal and grate the carrots. Add to the carrots the seasonings and the beaten eggs. Add this mixture to the rice. Pour onto a greased baking dish, sprinkle bread brumbs on top and garnish with dots of butter or margarine. Bake in a 200°C (400°F) oven for 40 mins.
Recipe sourced from
fandom