Estimated Nutrition (whole recipe, rough)
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 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 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
- =
- 3 cups cooked rice
- 3 cups milk, divided
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 tablespoons butter or margarine, divided
- 1/2 teaspoon salt
- 3 eggs, separated
- 1 20-ounce can crushed pineapple (drain; reserve juice)
- 1 1/2 teaspoons vanilla extract, divided
- 1/2 cup flaked coconut
- 1 tablespoon cornstarch
- 1/4 cup firmly packed brown sugar
- =
Directions
Combine rice, 2-1/2 cups milk, 1/3 cup sugar, 1 tablespoon butter and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 20 minutes. Beat egg yolks and remaining 1/2 cup milk together; add to rice mixture and cook an additional minute. Remove from heat and add pineapple and 1 teaspoon vanilla. Cool.
Beat egg whites and remaining 2 tablespoons sugar until peaks are stiff but not dry. Fold into cooled rice and turn into buttered 9x13x2-inch baking dish. Sprinkle with coconut. Bake at 325 degrees 20 to 25 minutes.
Meanwhile, combine reserved juice with cornstarch in 1-quart saucepan. Stir to dissolve cornstarch. Add remaining 1 tablespoon butter, brown sugar and 1/8 teaspoon salt. Cook, stirring frequently, until clear and thickened. Add remaining 1/2 teaspoon vanilla. Spoon over warm or chilled pudding.