- Recipes Home
- Interest Groups
Rice Pudding With Dried Fruits And Nutmeg Recipe
|Rice||2⁄3 Cup (10.67 tbs)|
|Water||4 Cup (64 tbs)|
|Eggs/3 ounce egg substitute||3 Large|
|Whole milk/2% low fat milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Unflavored gelatin||1 Tablespoon (1 Package)|
|Cold water||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Peaches||1⁄4 Cup (4 tbs)|
|Dried fruits||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2976 Calories from Fat 1059
% Daily Value*
Total Fat 118 g181.6%
Saturated Fat 72.8 g364.2%
Trans Fat 0 g
Cholesterol 1011.1 mg
Sodium 805.4 mg33.6%
Total Carbohydrates 402 g134%
Dietary Fiber 10.4 g41.7%
Sugars 268.3 g
Protein 60 g119.8%
Vitamin A 53.4% Vitamin C 6.7%
Calcium 88.7% Iron 33.8%
*Based on a 2000 Calorie diet
Reduce heat; simmer until most of the water has been absorbed, stirring occasionally.
In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
Stir egg mixture into rice mixture and cook on low heat until thickened.
Do not boil.
In small bowl, sprinkle gelatin over 1/4 cup cold water and let soften 10 minutes.
Add gelatin mixture to rice mixture.
Add dried fruit.
Cover and refrigerate, stirring occasionally.
Whip cream until soft peaks form; fold into rice mixture.
Refrigerate 2 to 3 hours.
Garnish with additional freshly grated nutmeg, fresh fruit and coconut.