Arroz Doce (Sweet Rice)

Name: Arroz Doce (Sweet Rice)
Ingredients: a pound of rice; half a pint of water; a pint and a half of milk; the beaten yolks of two or three eggs; two dessertspoonfuls of orange-flower water; sugar to taste; powdered cinnamon

From National viands à la mode, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2237Calories

69 gProtein

397 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories2237 kcal

Protein69 g

Carbohydrates397 g

Fiber5.9 g

Sugars36 g

Total Fat36 g

Saturated Fat18 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol460 mg

Sodium450 mg

Potassium1759 mg

Calcium1090 mg

Iron21 mg

Magnesium215 mg

Phosphorus1458 mg

Zinc9.3 mg

Copper1.1 mg

Manganese5 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A394 mcg

Vitamin E1.9 mg

Vitamin K0.8 mcg

Vitamin B61.4 mg

Vitamin B124.8 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)20 mg

Folate1095 mcg

Choline450 mg

Caffeine0 mg

Water1019 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

a pound of rice and boil it in half a pint of water with a pinch of salt. When the rice has absorbed all the water add a pint and a half of milk, and sugar to taste. Boil till the milk is absorbed, and then take the saucepan off the fire till it ceases to boil. Then add the beaten yolks of two or three eggs and two dessertspoonfuls of orange-flower water. Turn the rice out on a very hot flat dish and cover it thickly with pow- dered cinnam

Cook this with the app: pantry check, scaling, and the assistant.