Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
981
Calories
48g
Protein
52g
Fat
78g
Carbs
What these numbers assume — 13 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 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 2 tablespoons butter or margarine
- 1 teaspoon salt
- 4 cups milk
- 1 2-inch stick cinnamon
- 2 tablespoons sugar
- 1 blanched almond
- 1 cup light cream
- 1 teaspoon vanilla extract
- additional milk (optional)
- additional sugar (optional)
- additional cinnamon (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, butter, salt and 1 cup water in large saucepan. Heat to boiling, cover and cook 10 minutes. Stir in milk and cinnamon stick. Cover and cook over low heat about 45 minutes or until rice is tender, stirring occasionally.
2
Remove cinnamon stick. Add sugar, almond, cream and vanilla. Pour into hot serving dish. Serve with additional milk, sugar and cinnamon, if desired.
Recipe sourced from
fandom