Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Gelatin | 1 envelope (7g) | 23 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Topping | 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 cup cooked rice
- 2 cups half and half
- 1/3 cup sugar
- 1 tablespoon (1 envelope) unflavored gelatin
- 1/4 cup water
- 2 tablespoons rum or 1 teaspoon rum extract
- 1 cup sour cream
- Apple Topping
- 1/2 to 3/4 cup brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 1 20-ounce can pie-sliced apples
- 1 tablespoon butter or margarine
- 2 tablespoons rum or 1 teaspoon rum extract
- =
Directions
Combine rice, half and half and sugar in saucepan. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Soften gelatin in water. Add to rice mixture and stir until gelatin dissolves. Cool until thickened but not set. Fold in rum and sour cream. Spoon into individual molds. Chill until firm. Unmold and ladle hot apple topping over pudding.
Apple Topping: Blend sugar, cornstarch, cinnamon and water in saucepan. Add apples. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until apples are tender, stirring occasionally. Remove from heat. Add butter and rum. Makes 2-1/3 cups topping.