Photo: Joanna Kosinska
Estimated Nutrition (whole recipe, rough)
480
Calories
12g
Protein
12g
Fat
80g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 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
- =
- 1 1/2 cups cooked rice
- 2 cups half and half
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 cups fresh or frozen blueberries
- Whipped cream for garnish
- =
Directions
1
Portion 1/4 cup rice into 6 greased custard cups. Beat half and half, eggs, vanilla, sugar and salt in medium bowl. Fill custard cups equally with custard mixture. Place cups in large shallow pan containing 1 inch hot water. Bake at 375 degrees 30 to 40 minutes or until knife inserted near center comes out clean. Let cool 10 minutes; then unmold.
2
Puree blueberries in food processor or blender. Top custard with pureed blueberries; garnish with whipped cream.
Recipe sourced from
fandom