Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Nuts | 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 1/2 cups dried apricots, diced and cooked
- 2/3 cup sugar, divided
- 1/4 cup apricot brandy
- 2 cups cooked rice
- 2 cups milk, divided
- 1 tablespoon unflavored gelatin
- 1/4 cup water
- 2 eggs, slightly beaten
- 1/8 teaspoon salt
- 1 cup heavy cream, whipped
- 1/2 cup chopped nuts (optional)
- =
Directions
Combine apricots, 1/3 cup sugar and brandy. Marinate about 1 hour.
Cook rice, 1-1/2 cups milk and 1/3 cup sugar until thick and creamy. Soften gelatin in water; stir into hot rice. Blend eggs with remaining 1/2 cup milk; add salt. Stir into rice; cook over low heat, stirring, 2 to 3 minutes. Cool.
Fold in whipped cream, apricots and marinade. Spoon into dessert dishes. Top with nuts.