Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
819
Calories
27g
Protein
29g
Fat
119g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- =
- 3 cups cooked rice, cooled
- 1 20-ounce can pineapple tidbits in juice
- 1/4 cup flaked coconut
- 1/4 cup sliced toasted almonds
- 1/4 cup chopped maraschino cherries
- 1/4 cup sour cream
- 2 teaspoons sugar
- 1/4 teaspoon salt
- Lettuce leaves
- 1/4 cup sliced toasted almonds for garnish
- =
Directions
1
Drain pineapple, reserving 1/4 cup juice. Combine rice, pineapple, coconut, almonds and cherries in mixing bowl. Blend sour cream, sugar, salt and reserved pineapple juice. Pour over rice mixture; toss lightly. Serve on lettuce leaves, if desired. Garnish with almonds.
Recipe sourced from
fandom