Try this Dairy-Free Rice Pudding recipe, or contribute your own.
Suggest a better description>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: robyn@ai.mit.edu (Robyn Kozierok) Posted to JEWISH-FOOD digest V97 #229 by jefffree@eskimo.com on Aug 10, 1997
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Serving Size: 1 Serving (802g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1882 | ||
Calories from Fat: 447 (24%) | ||
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Amt Per Serving | % DV | |
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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
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