Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Sauce | 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
- 2 tablespoons grated orange peel
- 2/3 cup sugar
- 1 envelope (1 tablespoon) unflavored gelatin
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 16-ounce can tart pitted cherries (drain; reserve liquid)
- 2 egg whites, stiffly beaten
- Cherry Sauce
- =
Directions
Combine rice, milk, orange peel and sugar. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally.
Soften gelatin in cold water. Stir into pudding mixture. Add vanilla and drained cherries. Remove from heat and chill until partially set.
Fold in egg whites. Pour into 2-quart mold or individual molds. Chill until set. To serve, unmold and top with Cherry Sauce.
Cherry Sauce: Combine liquid drained from cherries with 1 tablespoon cornstarch. Cook and stir until slightly thickened. Cool and serve over Cherry Rice Cream. A little sugar may be added if cherries are not sweet enough