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Fruit Rice Pudding With Lemon Sauce Recipe
|Cooked rice||2 Cup (32 tbs) (Dry And Flaky)|
|Top milk||2 Cup (32 tbs)|
|Whole egg||1 , beaten|
|Butter||2 1⁄2 Ounce, melted (2/3 Stick)|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Chopped figs||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs) (Adjust Quantity As Per Taste)|
|Ground ginger||1⁄4 Teaspoon|
|For lemon sauce|
|Castor sugar||4 Ounce (100 Gram)|
|Cornflour||1 Tablespoon (Leveled)|
|Salt||3⁄4 Pinch (Small Pinch)|
|Water||1⁄3 Pint (1 Teacup)|
|Lemon||1 , rind grated|
|Butter||1 Ounce (25 Gram)|
|Fresh lemon juice||3 Tablespoon (Can Used Bottled One As Well)|
Serving size: Complete recipe
Calories 3137 Calories from Fat 1245
% Daily Value*
Total Fat 143 g220.3%
Saturated Fat 65.1 g325.6%
Trans Fat 0 g
Cholesterol 470 mg
Sodium 460 mg19.2%
Total Carbohydrates 448 g149.3%
Dietary Fiber 19.2 g76.9%
Sugars 310.2 g
Protein 39 g78.1%
Vitamin A 67.2% Vitamin C 113.3%
Calcium 71.6% Iron 53.2%
*Based on a 2000 Calorie diet
Pour all into a greased baking dish and bake in moderate (350-degree) oven until custard is set and slightly browned on top.
To make the sauce, in a saucepan, measure the sugar, salt and cornflour. Add water and finely grated lemon rind. Mix well the mixture to make it smooth without any lumps.
Place the pan over low heat and keep on stirring until mixture is boiled and thickened. Simmer for a while, then remove from the heat.
Stir in the butter and lemon juice and blend well.
Serve the sauce hot or cold with the pudding.