Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
765
Calories
19g
Protein
39g
Fat
86g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 1/2 cups white rice, pre-cooked, measured after cooking (get our recipe for White rice
- 3/4 cup sugar or equivalent such as Splenda or Equal
- 1/4 teaspoonful salt (or to taste)
- 1 cup whole or skim milk
- 1/2 cup seedless raisins
- 2 tablespoonfuls melted butter or peanut oil
- 2 eggs, lightly beaten
Directions
1
Preheat your oven to 325 degrees.
2
Blend all ingredients, preferably in the order listed.
3
Bake for thirty minutes at 325 degrees.
4
Allow to cool. While still warm, cut into serving-size pieces, about 1 1/2 inches on each side.
5
May be served warm or refrigerated.
6
If desired, add one ounce of cognac to each individual serving, set the cognac on fire, and serve "flambe" or "flaming".
7
Category:Puerto Rican Recipes
8
Category:Puerto Rican Desserts
Recipe sourced from
fandom