>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 %|
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: 1882
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!