Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- =
- 3 cups cooked rice
- 3 cups milk
- 1/3 cup honey
- 1/2 teaspoon salt, divided
- 1 teaspoon vanilla extract
- 2 tablespoons butter or margarine, divided
- 1/4 cup firmly packed brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 16-ounce can sliced peaches
- 2 tablespoons brandy or 1 teaspoon brandy extract
- 6 tablespoons slivered almonds, toasted
- Whipped or sour cream (optional)
- =
Directions
Combine rice, milk, honey and 1/4 teaspoon salt in saucepan. Cook over medium heat about 30 minutes, or until thickened, stirring often. Add vanilla and 1 tablespoon butter. Portion into serving dishes.
Blend sugar, cornstarch, cinnamon, remaining 1/4 teaspoon salt and peaches with syrup. Bring to a boil, reduce heat, and simmer 2 to 3 minutes, or until clear and thickened. Remove from heat.
Add remaining 1 tablespoon butter and brandy. Spoon over rice pudding. Sprinkle with almonds. Serve warm or cold, topped with cream.