Baked rice with apples
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
Less suited for breakfast, for lunch, for dinner, as a snack.
Sweet baked rice with apples and cinnamon; 4 servings as a main dish.
4 servingsFinal yield 1,760 g
Ingredients
- 300 gRice, white, long-grain, regular, raw, unenriched
- 900 gMilk, whole, 3.25% milkfat, with added vitamin D
- 700 gApples, raw, with skin (Includes foods for USDA's Food Distribution Program)
- 150 gEgg, whole, raw, fresh
- 100 gSugars, granulated
- 30 gButter, without salt
- 3 gSpices, cinnamon, ground
Method
- Rinse the rice. Cook it in 900 g milk over low heat for 18 minutes until the milk is nearly absorbed.
- Heat the oven to 180 °C. Wash, core and thinly slice apples. Beat eggs with 60 g sugar.
- Put half the rice into a buttered dish, cover with apples, remaining sugar and cinnamon, then rice and eggs. Dot with 30 g butter and bake for 39 minutes.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,832 kcal
- Protein
- 70.8 g
- Fat
- 71.1 g
- Total carbohydrate (by difference)
- 483.2 g
- Total dietary fibre (USDA)
- 22.3 g
- Saturated fatty acids
- 37.4 g
- Sodium
- 626.6 mg
- Salt (sodium × 2.5)
- 1.6 g
Per serving
- Energy
- 708 kcal
- Protein
- 17.7 g
- Fat
- 17.8 g
- Total carbohydrate (by difference)
- 120.8 g
- Total dietary fibre (USDA)
- 5.6 g
- Saturated fatty acids
- 9.3 g
- Sodium
- 156.7 mg
- Salt (sodium × 2.5)
- 0.39 g
Per 100 g of finished food
- Energy
- 160.9 kcal
- Protein
- 4 g
- Fat
- 4 g
- Total carbohydrate (by difference)
- 27.5 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 2.1 g
- Sodium
- 35.6 mg
- Salt (sodium × 2.5)
- 0.09 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal