Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Jasmine | not in our table | 0 |
| Water | 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
- 1/2 cup rice (I used jasmine, since it was what I had on hand)
- 1-1/2 cups water
- 1 small piece of lemon peel
- 1 small cinnamon stick
- 4 cups milk
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- Cinnamon powder
Directions
The recipe calls for washing the rice (in the old days, you had to pick through the rice and take little bits of trash and pebbles out, then wash it, as it was not clean) but I did not wash it.
Cook the rice in the water, lemon peel and cinnamon stick until rice is soft, about 10 minutes or so. Add the milk, salt, vanilla and sugar. Bring to just under a boil and turn down heat. Cook at medium-low heat, uncovered, until it gets thick and rice has absorbed most of the milk. Stir once in a while so it will not stick.
Fish out the cinnamon stick and pour into a bowl or several individual bowls and sprinkle with powdered cinnamon