Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | not in our table | 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
- =
- 2 cups cooked rice
- 1/2 cup sugar
- 2 cups milk
- 2 eggs, beaten
- 2 tablespoons butter or margarine
- 1 tablespoon peach brandy*
- 3 fresh peaches, sliced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- =
Directions
Cook rice, sugar and milk in 2-1/2-quart saucepan over medium heat, stirring occasionally, until mixture is thick and creamy, about 20 to 25 minutes. Remove from heat. .
Stir 2 tablespoons of rice mixture into eggs; return mixture to saucepan. Add butter and brandy.
Pour half of rice mixture into greased shallow 1-1/2-quart baking dish; top with half of peach slices. Repeat layers, arranging peach slices in decorative design; sprinkle with cinnamon and nutmeg. Bake at 350 degrees 20 to 25 minutes. Let cool and chill until served