Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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
- =
- 1/4 cup uncooked brown rice
- 3 tablespoons cornstarch
- 1/3 cup water
- 2 (1 lbs) cans apricot halves in juice, drained
- 2 cups milk (approx.)
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- =
Directions
Have a 1qt.
shallow bowl handy.
Put the rice in blender,blending until fine.
Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
Pour the drained apricots in blender,and blend until smoothy.
Add just enough milk to total 4 cups (approximately 2 cups milk.).
Pour into a small saucepan& add sugar& the rice mixture.
Over medium heat,stir constantly,until it comes to a boil.
Cook and stir for 5 minutes.
Remove from heat& stir in extracts.
Stir to blend.
Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
When pudding is cold,serve.