Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 3 1/3 cups milk, divided
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1 envelope (1 tablespoon) unflavored gelatin
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 pint heavy cream, whipped
- Cherry Sauce*
- 1 16-ounce can tart pitted cherries
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 4 to 5 drops red food coloring
- =
Directions
Combine rice, 3 cups milk, sugar, salt and butter. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally. Soften gelatin in remaining 1/3 cup milk. Stir into rice mixture. Add extracts. Remove from heat; cool. Fold whipped cream into rice mixture. Turn into large mold or 8 individual molds; chill.
Meanwhile, drain liquid from cherries into saucepan. Set cherries aside. Stir sugar and cornstarch into juice. Cook over low heat, stirring, until thickened. Add cherries and food coloring. Cool. To serve, unmold desserts and top with Cherry Sauce.