Estimated Nutrition (whole recipe, rough)
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 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | 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
- =
- 3 tablespoons butter or margarine, melted, divided
- 3/4 cup chopped onion
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening or margarine
- 1 egg, lightly beaten
- 1/2 cup milk
- 1 cup cooked rice, cooled
- 1 cup grated sharp Cheddar cheese, divided
- 1 tablespoon poppy seeds
- =
Directions
Cook onion in 1 tablespoon butter in small skillet until transparent. Set aside to cool.
Sift flour, baking powder and salt into large bowl. Cut in shortening with pastry blender. Combine eggs and milk. Add to flour mixture, stirring with fork just until moistened. Stir in onions, rice and 1/2 cup cheese.
Spread dough in greased 8-inch round baking pan. Sprinkle with remaining 1/2 cup cheese, poppy seeds and remaining 2 tablespoons melted butter. Bake in preheated 400 degree oven 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve Hot!