Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
613
Calories
19g
Protein
25g
Fat
75g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 1/2 cups skim milk, divided
- 1/4 cup sugar
- 1 tablespoon butter or margarine
- 1 egg yolk
- 1/2 cup chopped apricots*
- 1 teaspoon vanilla extract
- =
Directions
1
Combine rice, 1 cup milk, sugar and butter in 2- to 3-quart saucepan. Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally.
2
Beat egg yolk with remaining 1/2 cup milk. Stir egg mixture and apricots into rice mixture; cook 5 to 7 minutes, stirring occasionally. Add vanilla.
Recipe sourced from
fandom