Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1445
Calories
30g
Protein
49g
Fat
219g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| 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 cups cooked rice
- 2 cups 2% low-fat milk
- 1/4 cup coconut milk
- 1/4 teaspoon salt
- 1/4 cup rum, divided
- 1 teaspoon cornstarch
- 2 tablespoons firmly packed brown sugar
- 1 (8-ounce) can pineapple chunks with juice
- 1 teaspoon butter or margarine
- 1/4 cup flaked coconut for garnish (optional)
- maraschino cherries for garnish (optional)
- =
Directions
1
Combine rice, milk, coconut milk and salt in 3-quart saucepan. Cook, stirring occasionally, until thick and creamy, about 25 minutes. Remove from heat. Add 2 tablespoons rum.
2
Mix cornstarch, brown sugar, and pineapple with juice in small saucepan. Cook, stirring often, until clear and thickened. Remove from heat; add butter and 2 tablespoons rum.
3
Spoon pudding into dessert dishes and top with pineapple sauce. Garnish with coconut and cherries, if desired.
Recipe sourced from
fandom