V0: described, not machine-verified
Baked Sweet Rice Pudding with Clotted Cream
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Ingredients
- Rice1 cup
- Milk2 cups
- Creamfor the topping
- Ghee1 piece
- Sugarto taste
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 330, protein 8, fat 12, carbs 48, fiber 0, sugar 18
Original steps
- Place the rice in a bowl after washing it thoroughly and draining it well.
- Boil the milk with sugar until the sugar dissolves, then pour the mixture over the rice, cover, remove from heat, and let it sit for 4 hours.
- Grease a Pyrex dish with ghee, transfer the rice into it, top with cream and a piece of ghee or butter, then bake in the oven until the top is golden brown.
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