Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- three tablespoonfuls of rice
- one pint of rich milk
- a pinch of salt in double boiler
- a pint of milk
- a cupful of granulated sugar
- two eggs together
- salt
Directions
Wash three tablespoonfuls of rice and put to boil in one pint of rich milk, with a pinch of salt in double boiler. Scald a pint of milk; beat two eggs together with three-quarters of a cupful of granulated sugar with an even tablespoonful of flour stirred into the sugar; pour the scalded milk over the eggs and sugar, and return to the double boiler. Continue stirring until the mixture is quite smooth and thick, but do not allow it to boil; flavor with vanilla: set aside to cool. Let the rice cool a little; stir the rice into the custard and pour into custard cups. It will become quite firm. At serving time add a grated macaroon over the top of each.