vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Rice (Khir)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
414Calories
8 gProtein
91 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein8.1 g
Carbohydrates91 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium130 mg
Calcium32 mg
Iron4.9 mg
Magnesium28 mg
Phosphorus130 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate262 mcg
Choline6.6 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 123. The excerpt below is the record exactly as published.
one pound of rice, and put on the fire in milk. Boil till quite thick. Sweeten well with sugar, and stir in a good flavouring of rose water
Cook this with the app: pantry check, scaling, and the assistant.