| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Cooked rice, basamati is |
| yummy! | ||
| 2 | c | Almond mylk, or plain rice |
| milk | ||
| 1 | T | Cashew butter or other nut |
| butter | ||
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 1/2 | t | Vanilla |
| 1/4 | c | Raisins, plumped |
| Sprinkle cinnamon |
INSTRUCTIONS
From the rfcj newsgroup ... Here's a version in which I use a little nut butter to make it a bit creamier, which seems to help without significantly altering the taste: simmer the rice and "milk" together for 5-10 minutes. Add the nut butter. In a separate container beat the eggs, and add the sugar, vanilla, raisins and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use parve margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 minutes. note: Almond Mylk is a rice and almond "milk", my favorite milk substitute (not good eonugh to drink straight or on cereal though, IMO) From: robyn@ai.mit.edu (Robyn Kozierok) Posted to JEWISH-FOOD digest V97 #229 by jefffree@eskimo.com on Aug 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1451
Calories From Fat: 964
Total Fat: 109.8g
Cholesterol: 617.2mg
Sodium: 227.8mg
Potassium: 279.1mg
Carbohydrates: 106.2g
Fiber: <1g
Sugar: 102.1g
Protein: 16.8g