Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
308
Calories
4g
Protein
12g
Fat
45g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
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
- 4 cups cooked rice
- 2 tablespoonfuls butter
Directions
1
4 Cups cooked rice, salt and pepper, i can tomatoes,
2
Y± cup bread crumbs, 2 tablespoonfuls butter.
3
Put alternate layers of boiled or steamed rice, and canned to- matoes in a buttered baking dish, season each layer of tomatoes with salt and pepner. Cover top with crumbs and bits of butter. Bake 20 minutes in hot oven or until mixture is hot and the crumbs are browned.
By New Orleans Federation of Clubs ·
Recipe sourced from
internet_archive