Try this Rice Pudding (Mexican Style) recipe, or contribute your own.
Suggest a better descriptionCook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1 teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to the sugar mixture. Add to rice, stirring constantly, if too thick add more milk and then cook until done. Beat 3 egg whites stiff and pour hot rice mixture into them. Sprinkle with cinnamon. From the Old Tucson "Mexican Plaza Cookbook" 1971
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 521 | ||
Calories from Fat: 116 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 529.6mg | 163 % | |
Sodium 181.4mg | 6 % | |
Potassium 232.4mg | 6 % | |
Total Carbohydrate 83.2g | 24 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 82.7g | ||
Protein 18.8g | 27 % | |
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: 521
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