Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
616
Calories
14g
Protein
22g
Fat
91g
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 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 3 cups milk
- 1/4 cup plus 2 tablespoons brown sugar, firmly packed
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 1 cup chopped pitted dates
- 1 cup chopped walnuts, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- =
Directions
1
Combine rice, milk, 1/4 cup sugar, butter and salt in 2- to 3-quart saucepan. Cook over medium heat, stirring occasionally, 20 to 25 minutes, or until thick and creamy. Add dates, 1/2 cup walnuts and vanilla. Turn into 2-quart dish.
2
Combine cinnamon with remaining 2 tablespoons sugar and remaining 1/2 cup walnuts. Sprinkle over pudding. Chill.
Recipe sourced from
fandom