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Nectarine Rice Luxuria 143 Recipe
|Long grain rice||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
|Almond extract||1⁄4 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2433 Calories from Fat 865
% Daily Value*
Total Fat 96 g148.2%
Saturated Fat 61.6 g308.1%
Trans Fat 0 g
Cholesterol 376.7 mg
Sodium 473.1 mg19.7%
Total Carbohydrates 346 g115.4%
Dietary Fiber 9.8 g39.4%
Sugars 182 g
Protein 30 g59.3%
Vitamin A 47.2% Vitamin C 114.3%
Calcium 59.4% Iron 18.4%
*Based on a 2000 Calorie diet
Cover and cook over simmering water about 30 minutes, or until milk is absorbed.
Remove from heat and cool for about 5 hour.
Whip cream with almond extract and 1/2-tspn. salt; fold into rice.
Turn into a buttered 1-quart ring mould.
Refrigerate for at least 2 hours.
Meanwhile slice nectarines to make 2 cups.
In a saucepan, combine 5-cup water, 1/2-cup sugar and 1/8th tspn, salt; bring to the boil.
Remove from heat and stir in lemon juice, orange juice and nectarines.
Cover and chill.
To serve, turn rice ring out onto a serv ing dish, spoon nectarines into centre and drizzle syrup over all.