Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- =
- 3 cups cooked medium grain rice
- 1/3 cup plus 3 tablespoons sugar, divided
- 1/4 teaspoon salt, divided
- 3 cups milk, divided
- 5 eggs, divided
- 1 teaspoon vanilla extract
- 1 tablespoon brandy
- =
Directions
Spread rice in greased shallow 2-quart baking dish. Blend 1/3 cup sugar, 1/8 teaspoon salt, 2 cups milk, 3 eggs and vanilla; pour over rice. Bake at 350 degrees 40 to 50 minutes, or until knife inserted near center comes out clean and top is lightly browned.
Blend remaining 3 tablespoons sugar, remaining 1/8 teaspoon salt, and remaining 2 eggs in top of double boiler; add remaining 1 cup milk. Cook, stirring, 10 to 12 minutes or until slightly thickened; stir in brandy. Spoon sauce over custard.