Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Seed | 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
- 3/4-1 cup raw rice
- 6-8 cups water
- 1 piece Cinnamon Stick (2-3 inch long)
- 10-12 spice seeds
- 3 eggs (well beaten)
- 1 tin Condensed Milk or sugar to taste
- 1/2 nutmeg
- 1 tblsp margarine 15ml
- 1 large Evaporated Milk (diluted with 1 can water) (14-1/2 ozs can)
- 2 tblsps rum (optional)
Directions
Boil water with cinnamon stick and spice seeds. Add rice and cook rice until it absorbs all the water. (Cool).
In a medium bowl beat eggs, add milk, essence, rum and nutmeg to make a custard.
Add boiled rice. Mix well.
Put in a deep greased cake tin or pyrex dish.
Dot top with margarine.
Bake in moderate oven 350 F/180C for 40-45 minutes until a knife inserted come out dry. Put a pan of water in bottom of oven.
Category:Belizean Recipes
Category:Belizean Desserts