Try this Clotted Cream Rice Pudding recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 150?C/300F/gas mark 2. Wash and drain the short grain rice and put in a 1.4 -1.7 litre (2 1/2-3 pint) buttered pie dish. Add a pinch of salt, the caster sugar and milk and stir. Sprinkle grated nutmeg or cinnmanon over the top with knobs of butter. Bake in the centre or towards the bottom of the oven for around 2 hours. Stir in the skin that forms on the top at least once during the cooking. Per serving: 198 Calories (kcal); 11g Total Fat; (48% calories from fat); 11g Protein; 15g Carbohydrate; 44mg Cholesterol; 191mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 servings | ||
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Calories: 27 | ||
Calories from Fat: 27 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 1183.2mg | 41 % | |
Potassium 2.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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