Lynn Eddy
1. In a medium saucepan, bring 1½ cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1½ cups cooked rice, 1½ cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining ½ cup of milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat. Stir in butter and vanilla.
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Serving Size: 1 Recipe (500g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 292 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18629.7mg | 642 % | |
Potassium 725mg | 19 % | |
Total Carbohydrate 76.9g | 23 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 73g | ||
Protein 3.3g | 5 % | |
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: 292
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