Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
| 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 |
| Red Currant | 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
- 4 cups milk, divided
- 3/4 cup sugar, divided
- 1/4 teaspoon salt
- 4 eggs, separated
- 1 1/2 teaspoons vanilla extract, divided
- 1 20-ounce can pineapple chunks, drained and quartered
- 1/4 teaspoon cream of tartar
- Red currant jelly
- =
Directions
Combine rice, 3 cups milk, 1/4 cup sugar and salt. Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently. Beat egg yolks; add remaining 1 cup milk and 1 teaspoon vanilla. Stir into rice mixture. Cook about 2 minutes. Remove from heat; stir in pineapple. Pour into buttered shallow 2-quart baking dish.
Beat egg whites until foamy; gradually add 1/2 cup sugar, cream of tartar and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry. Swirl lightly on pudding. Bake at 400 degrees about 5 minutes. Top with dollops of red currant jelly. Serve warm or cold.