Directions:
- In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed. Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed. The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness. Before serving, hide the almond in the porridge. Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2348.65 Kcal (9833 kJ) | ||
| Calories from fat | 1944.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 216.01g | 332% | |
|---|---|---|---|
| Cholesterol | 419.22mg | 140% | |
| Sodium | 2757.93mg | 115% | |
| Potassium | 2221.41mg | 47% | |
| Total Carbs | 74.27g | 25% | |
| Sugars | 15.09g | 60% | |
| Dietary Fiber | 14.5g | 58% | |
| Protein | 59.77g | 120% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.4mg | 24% | |
| Calcium | 1390.6mg | 139% | |
| Amount Per 100 g | |||
| Calories | 168.68 Kcal (706 kJ) | ||
| Calories from fat | 139.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.51g | 332% | |
|---|---|---|---|
| Cholesterol | 30.11mg | 140% | |
| Sodium | 198.07mg | 115% | |
| Potassium | 159.54mg | 47% | |
| Total Carbs | 5.33g | 25% | |
| Sugars | 1.08g | 60% | |
| Dietary Fiber | 1.04g | 58% | |
| Protein | 4.29g | 120% | |
| Vitamin C | 0.7mg | 16% | |
| Iron | 0.3mg | 24% | |
| Calcium | 99.9mg | 139% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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