Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 of rice in salted water 5 m
- 3 cups of milk
- 1 tablespn
- 2 eggs may be added to the rice about 2 m
Directions
Pack hot boiled rice into well oiled border mold and let stand in a warm place (over kettle of hot water) for 10 m. Turn on to serving dish carefully.
Or, parboil 1 cup of rice in salted water 5 m.; drain and cook in a double boiler with 2½-3 cups of milk and salt, until the rice is tender and the milk absorbed, then pack into the mold.
1 tablespn. of butter and the yolks of 2 eggs may be added to the rice about 2 m. before it is taken from the double boiler.