This is a traditional side dish at our family's holiday meals. It was made by my mother, and my mother's mother. This is not the regular soupy-creamy rice pudding. This recipe results in a solid loaf that is either sliced or scooped out of the baking dish.
Bring milk to a boil carefully! Stir in rice and salt. Cook in the top of a double boiler over hot water until milk is absorbed... about 30 minutes.
Beat egg yolks with sugar & cream. Combine cooked rice with egg yolk mixture in a baking dish.
Bake in a 350 degree oven for 15 minutes, or until browns.
Optional: add a dash of nutmeg &/or cinnamon to mixture before baking.
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Serving Size: 1 recipe (845g) | ||
Recipe Makes: 4 | ||
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Calories: 2502 | ||
Calories from Fat: 1299 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.3g | 192 % | |
Saturated Fat 61.2g | 306 % | |
Monounsaturated Fat 58.3g | ||
Polyunsanturated Fat 18.6g | ||
Cholesterol 5166.8mg | 1590 % | |
Sodium 281.6mg | 10 % | |
Potassium 800.9mg | 21 % | |
Total Carbohydrate 224.9g | 66 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 221.4g | ||
Protein 78g | 111 % | |
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: 2502
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