Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
828
Calories
47g
Protein
35g
Fat
78g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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 cup uncooked rice
- 1/2 cup sugar
- 1/2 teaspoon salt
- 6 cups milk
- 1 whole blanched almond
- 1 teaspoon vanilla extract
- ground cinnamon for garnish (optional)
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Combine rice, sugar, salt and milk in top of double boiler. Cover and cook over simmering water 1-3/4 to 2 hours or until thickened, stirring frequently. Stir in almond and vanilla extract. Serve with cinnamon, if desired.
Recipe sourced from
fandom