Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- 360ml/12fl.oz. Water
- 1 x 7.5cm/3-inch Cinnamon Stick
- The rind of 1/2 a Lime (in large pieces)
- 100g/4oz Rice, washed
- 1 teasp Vanilla Extract
- ¼ teasp Salt
- 90ml/32fl.oz. Milk
- 1 small tin Condensed Milk
- Ground Cinnamon
Directions
Place the water in a large saucepan together with the lime rind and cinnamon stick and bring to the boil.
Add the rice, stir to mix then reduce heat and simmer for about 10 minutes.
Remove cinnamon stick and lime rind then add the Vanilla extract, salt, milk and condensed milk. Mix well then continue to simmer over medium heat for 1 hour, stirring often to prevent it sticking to the bottom and burning.
Transfer to individual serving dishes, allow to cool then refrigerate for at least 1 hour before serving sprinkled with ground cinnamon.
Category:Argentine Recipes
Category:Argentine Desserts