Nectarine Rice Luxuria 143 Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1⁄8 Teaspoon | |
| Salt | 1⁄8 Teaspoon | |
| 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) | |
| Nectarines | 4 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2819 Calories from Fat 865
% Daily Value*
Total Fat 96 g148.2%
Saturated Fat 61.6 g308.1%
Trans Fat 0 g
Cholesterol 376.7 mg125.6%
Sodium 715.4 mg29.8%
Total Carbohydrates 446 g148.7%
Dietary Fiber 9.8 g39.4%
Sugars 281.9 g
Protein 30 g59.3%
Vitamin A 47.2% Vitamin C 114.3%
Calcium 59.5% Iron 18.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
