Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
280
Calories
5g
Protein
2g
Fat
62g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Grape | 1/2 cup (76g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- two cupfuls of boiled rice a half
- three quarters cupful of raisins
- nutmeg
Directions
1
Mix with two cupfuls of boiled rice a half or three quarters cupful of raisins. The rice should be boiled as directed on page 222, and the raisins should be soaked in hot water until plump, and the seeds removed. Press the mixture into a bowl to give it shape, and turn it onto a flat dish. Grate nutmeg over the top. Serve with sweetened milk a little flavored with vanilla or almond, or only nutmeg.
2
For Lemon Rice Pudding, see page 242.
3
For Rice and Orange Marmalade Pudding, see page 242.
4
BREAD PUDDINGS
By Mary Ronald ·
Recipe sourced from
gutenberg