Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
519
Calories
19g
Protein
15g
Fat
77g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- =
- 2 cups cooked, brown rice
- 1 cup skim milk
- 2 1/2 cups shredded carrots
- 2 eggs
- 2 teaspoons brown sugar
- 1/4 teaspoon ground nutmeg
- 2 tablespoons crushed cereal flakes
- =
Directions
1
Add cooked rice to milk in saucepan.
2
Simmer uncovered until most of the liquid reduces and mixture is creamy, 5 to 10 minutes.
3
Mix with remaining ingredients, except cereal crumbs, in 3-quart casserole. Sprinkle with crumbs.
4
Bake uncovered in preheated 325-degree oven
5
Slightly less than an hour until set.
6
FOR THREE 8 x 4-INCH LOAF PANS:
7
PREPARE as above. Bake for 55 to 60 minutes.
8
FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
9
PREPARE as above. Bake for 50 to 55 minutes
Recipe sourced from
fandom