Combine first 3 ingredients in a heavy Dutch oven; bring to a simmer over medium-high heat (about 15 minutes). Stir in rice and salt; reduce heat to medium, and cook 45 minutes or until rice is tender. Stir occasionally, about every 5 to 10 minutes initially, and then as pudding begins to thicken, watch and stir every few minutes to prevent sticking. Do not boil.Place egg in a bowl; gradually add 1 cup hot rice mixture to egg, stirring constantly with a whisk. Return egg mixture to pan; cook 1 minute.Remove from heat. Add raisins, amaretto, vanilla, and sour cream; stir well. Sprinkle with cinnamon, if desired.(serving size: 3/4 cup)
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (7%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 45.4mg||14 %|
|Sodium 43.5mg||1 %|
|Potassium 219.2mg||6 %|
|Total Carbohydrate 155.3g||46 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 153.4g|
|Protein 6.1g||9 %|
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Calories per serving: 684
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