Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
433
Calories
19g
Protein
14g
Fat
58g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 3 eggs 1 cup milk 1/2 teaspn
- 1 cup milk 1/2 teaspn
- 2 cups water
- 3 eggs 1 cup milk 1/2 teaspn
- 1/2 teaspn
- 1 tablespn
- salt
Directions
1
½ cup rice 3 eggs 1 cup milk ½ teaspn. salt 1 tablespn. oil
2
Boil rice in 2 cups water, partly cool, beat smooth with milk, add salt and beaten eggs. Another yolk of egg may be used. If rice is thin, use less milk.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg