Photo: Giorgio Trovato
Estimated Nutrition (whole recipe, rough)
662
Calories
21g
Protein
20g
Fat
102g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 medium bananas, fully ripened
- 1 tablespoon lemon juice
- 3 cups cooked rice
- 3 eggs
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 1/2 teaspoons grated lemon peel
- 2 cups milk
- nutmeg, sliced bananas and whipped cream for garnish (optional)
- =
Directions
1
Mash bananas with fork; stir in lemon juice. Blend with rice in 2-quart baking dish.
2
Beat eggs; add salt, sugar, lemon peel and milk; stir into banana-rice mixture. Sprinkle with nutmeg.
3
Place baking dish in larger pan; half-filled with hot water. Bake in 325 degree oven for 1 hour. Chill thoroughly, at least four hours before serving. Serve with whipped cream and sliced bananas for garnish, if desired.
Recipe sourced from
fandom