>From the rfcj newsgroup ... Heres a version in which I use a little nut butter to make it a bit creamier, which seems to help without significantly altering the taste: simmer the rice and "milk" together for 5-10 minutes. Add the nut butter. In a separate container beat the eggs, and add the sugar, vanilla, raisins and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use parve margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 minutes. note: Almond Mylk is a rice and almond "milk", my favorite milk substitute (not good eonugh to drink straight or on cereal though, IMO) From: email@example.com (Robyn Kozierok) Posted to JEWISH-FOOD digest V97 #229 by firstname.lastname@example.org on Aug 10, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (802g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 447 (24%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 2115mg||651 %|
|Sodium 700.2mg||24 %|
|Potassium 679.1mg||18 %|
|Total Carbohydrate 304.1g||89 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 304.1g|
|Protein 62.9g||90 %|
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Calories per serving: 1882
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