Try this Vanilla Creamed Rice with Cherry Sauce recipe, or contribute your own.
Suggest a better description1 Heat milk, cream, sugar and essence in a medium saucepan over moderate heat. Add rice; cook, stirring until mixture comes to the boil, then reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until thick and creamy.
2 Pour undrained cherries into a small saucepan. Blend cornflour with 2 teaspoons water in a small jug to form a thin paste. Stir paste into cherries. Cook and stir over moderate heat for 3 to 4 minutes or until mixture boils and thickens. Serve sauce with rice. Sprinkle with coconut.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 370 | ||
Calories from Fat: 254 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 104.6mg | 32 % | |
Sodium 35mg | 1 % | |
Potassium 83.4mg | 2 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 28.9g | ||
Protein 2.2g | 3 % | |
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: 370
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