Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
745
Calories
21g
Protein
26g
Fat
109g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| 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
- =
- 3 cups cooked rice
- 1/3 cup golden raisins
- 1/4 teaspoon salt
- 3 1/3 cups milk, divided
- 2 tablespoons butter or margarine
- 1/2 cup sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 3/4 cup halved maraschino cherries, drained
- =
Directions
1
Combine rice, raisins, salt and 3 cups milk in 3-quart saucepan. Cook over medium heat 25 to 30 minutes, stirring occasionally. Add butter to hot mixture; mix well. Combine sugar, eggs and remaining 1/3 cup milk; add to pudding, stirring constantly. Cook 2 to 3 minutes or until mixture thickens and coats a metal spoon. Remove from heat; add vanilla. Place maraschino cherries on paper towels to remove excess syrup; stir into pudding. Spoon rice pudding into 8 individual dessert dishes. Serve warm or cold.
Recipe sourced from
fandom