V0: described, not machine-verified
Rice Pudding over Caramel
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Ingredients
- Rice1/2 cup
- Milk1/2 kg
- cornstarch or starch1 tbsp or more
- vanillaa little
- Sugarto taste
- caramel (see recipe above)as needed
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 7, fat 5, carbs 52, fiber 0, sugar 30
Original steps
- Boil the washed rice in a pot of boiling water over low heat until cooked but not mushy, then drain completely.
- Boil the milk with sugar, add the rice, and lower the heat while stirring for about 5 minutes until it reaches a good thickness and is no longer liquid, then remove from heat.
- Add the vanilla and remove the mixture from the stove.
- Once cooled, carefully place the mixture over the caramel and refrigerate.
- Prepare the serving dish, swirl the edges of the rice with the caramel, and then pour into the serving dish.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking