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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Gelatin | 1 envelope (7g) | 23 |
| 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 envelope unflavored gelatin
- 1 1/4 cups cold water, divided
- 3 cups cooked rice
- 1 14-ounce can sweetened condensed milk
- 1 1/4 cups flaked coconut
- 1 cup toasted chopped almonds
- 1 cup semi-sweet chocolate chips
- 3 tablespoons butter or margarine, softened
- =
Directions
In small bowl, combine 1/4 cup cold water and gelatin; set aside.
Combine 1 cup water, rice and sweetened condensed milk in 2-quart saucepan. Cook over medium heat until thick and creamy 5 to 7 minutes, stirring frequently; stir in gelatin. Remove from heat; stir in coconut and almonds. Pour rice mixture into a 9-inch springform pan; smooth top.
Combine chocolate chips and butter in small saucepan. Cook over low heat until blended; stir constantly. Spread chocolate over rice mixture. Chill until firm, about 2 hours. To serve, run knife around sides of pan; remove sides.