Cream Rice Pudding

Name: Cream Rice Pudding
Ingredients: 1 cup rice boiled until soft in plenty of salted water; drain; 1 quart milk in double boiler; yolks of 4 eggs beaten with 1 cup sugar; 1 tablespoon cornstarch; 1 teaspoon salt; add rice and flavoring; Beat whites of eggs stiff, add 3 cup sugar

From Our favorite recipes (Stake Relief Society, 1954), 1954

Presented as published in 1954. 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

4090Calories

89 gProtein

799 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories4090 kcal

Protein89 g

Carbohydrates799 g

Fiber2.4 g

Sugars650 g

Total Fat68 g

Saturated Fat29 g

Monounsaturated Fat20 g

Polyunsaturated Fat8.1 g

Omega-30.2 g

Cholesterol1419 mg

Sodium3216 mg

Potassium2162 mg

Calcium1452 mg

Iron14 mg

Magnesium204 mg

Phosphorus1883 mg

Zinc11 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D16 mcg

Vitamin C0 mg

Vitamin A872 mcg

Vitamin E4.4 mg

Vitamin K1.2 mcg

Vitamin B61.5 mg

Vitamin B128.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)3 mg

Niacin (B3)8.7 mg

Folate574 mcg

Choline1213 mg

Caffeine0 mg

Water1147 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 16. The excerpt below is the record exactly as published.

CREAM RICE PUDDING 1 cup rice boiled until soft in plenty of salted water; drain; scald 1 quart milk in double boiler, when hot add yolks of 4 eggs beaten with 1 cup sugar, 1 tablespoon cornstarch and 1 teaspoon salt. Scald well, pour into pudding dish, add rice and flavoring. Beat whites of eggs stiff, add 3 cup sugar

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