Photo: Toa Heftiba
Estimated Nutrition (whole recipe, rough)
668
Calories
30g
Protein
24g
Fat
80g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 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
- =
- 3 eggs
- 1 cup sugar
- 1 1/2 cups (15 ounces) ricotta cheese
- 1/2 cup milk
- 2 teaspoons grated lemon peel*
- 5 cups cooked rice
- =
Directions
1
Beat together eggs and sugar about 1/2 minute. Add cheese, milk and lemon peel to egg and sugar mixture. Beat until well blended. Stir in rice. Pour into buttered 9-inch square baking dish or 8-inch square glass 2-quart baking dish. Bake at 350 degrees 45 to 55 minutes. Serve warm or cold. Serve with fresh fruit if desired.
Recipe sourced from
fandom