Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1/2 cup rice 1 1/2 teaspn
- 1 1/2 pint water 1 3/4 pt
- 1/2 cup cream cook rice
- half clove of garlic
- 1 1/2 teaspn
- 2 teaspns
- 1/4 teaspn
- salt
Directions
½ cup rice 1½ teaspn. salt 1½ pint water 1¾ pt. milk ½ cup cream
Cook rice with salt and water in a double boiler or in a pan in the oven until the water is absorbed, add the milk hot, and cook stirring often, on top of stove or in double boiler till rice is soft and creamy. Add cream and more salt and water if necessary. Soup may be flavored with 2 teaspns. finely-chopped onion, a crushed half clove of garlic, or ⅛-¼ teaspn. sage, or with a bay leaf, or crushed stalks of celery. All milk may be used.