Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| 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 1/2 cups cooked rice
- 1/2 cup flaked coconut
- 1 1/2 cups apricot nectar
- 1/2 cup water
- 2/3 cup sugar, divided
- 1/4 teaspoon salt
- 3 eggs, separated
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup apricot preserves
- =
Directions
Combine rice and coconut in shallow 1-1/2-quart baking dish.
Heat apricot nectar, water, 1/3 cup sugar and salt to boiling in medium saucepan; remove from heat.
Combine egg yolks, lemon peel, vanilla and almond extract in medium bowl; beat slightly. Gradually stir in hot apricot nectar. Pour over rice and coconut; stir. Place dish in large pan containing 1-inch hot water. Bake at 350 degrees about 40 to 45 minutes or until set; cool slightly. Spread top with preserves.
Beat egg whites with remaining 1/3 cup sugar until stiff but not dry. Spread meringue over pudding. Bake 15 minutes longer, or until lightly browned. Serve warm or cold.