Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1012
Calories
23g
Protein
58g
Fat
103g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- =
- 1 cup uncooked rice
- 1 tablespoon butter or margarine
- 1 teaspoon salt
- 2 cups milk
- 2 eggs, separated
- 1 cup half and half
- 1/2 cup sugar, divided
- 2 teaspoons vanilla extract
- 1 16-ounce can crushed pineapple, drained
- 1/2 cup flaked coconut, toasted
- =
Directions
1
Combine rice, butter, salt, milk and 2 cups water in large saucepan. Bring to a boil, cover, and simmer 25 to 30 minutes, stirring occasionally.
2
Beat egg yolks; add half and half. Stir into rice mixture. Add 1/4 cup sugar and vanilla; cook 3 minutes. Cool.
3
Beat egg whites with remaining 1/4 cup sugar until stiff but not dry; fold into pudding. Spoon into serving dish. Spread pineapple over top; sprinkle with coconut. Serve chilled.
Recipe sourced from
fandom