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 |
| Orange | 1 medium (131g) | 62 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 cup white rice
- 5 cups water
- 2 cans condensed milk
- 1 can evaporated milk
- 1 cup port wine
- 1 stick cinnamon
- Powdered cinnamon
- Rind of 1 orange
- 2 clove nails
Directions
Heat water in a large saucepan with the orange, cinnamon stick, and cloves until it boils.
Add rice and cook over low heat until the water is absorbed (and the rice is well cooked).
Remove the orange rind and species, and add the 3 cans of milk.
Cook over low heat for some 10 minutes, stirring always with a wooden spoon to prevent sticking.
The pudding must acquire a thick, creamy consistency.
Add the port wine and cook for 2 more minutes.
Remove from the heat and let cool. Serve with enough cinnamon powder to cover the surface and decorate with a cinnamon stick.
Category:Peruvian Recipes
Category:Peruvian Desserts