Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of well-washed rice in a double boiler
- one-half teaspoonful of salt
- one cup of milk
- one-half cups of water
- one-half inch of the hot rice
- cinnamon
- lemon juice
Directions
Cook one cup of well-washed rice in a double boiler with one-half teaspoonful of salt, one cup of milk and one and one-half cups of water. When the rice has taken in all the liquid, butter small moulds or cups well, line them with one-half inch of the hot rice, fill the center with a quarter of a sour apple; sprinkle with sugar and cinnamon, or lemon juice. Cover it all over with rice, and steam in a steamer, or setting in a pan of hot water on top of the stove for one-half hour. It is better to have the apples slightly cooked first. Peaches or pineapple are de- licious used in the same way. Serve with creamy sauce. Be careful in taking them from the mould that they do not lose their shape .