Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
716
Calories
15g
Protein
27g
Fat
107g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- =
- 2 1/2 cups cooked rice
- 2 1/2 cups milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 2 tablespoons butter or margarine
- 2 teaspoons lemon juice
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 16-ounce can sliced peaches in juice*, drained
- whipped cream (optional)
- =
Directions
1
Combine rice, milk and sugar. Cook over medium heat in 3-quart saucepan until thick and creamy, about 20 to 25 minutes, stirring often. Add vanilla. Pour into serving dish. Heat honey, butter, lemon juice, lemon peel, nutmeg and salt. Stir in drained peaches; cook over low heat about 10 minutes. Spoon over rice pudding. Serve warm or cool. Garnish with whipped cream, if desired.
Recipe sourced from
fandom