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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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 uncooked rice
- 6 cups milk, divided
- 1 teaspoon salt
- 1/2 cup sugar
- 3 eggs, slightly beaten
- 1 1/2 teaspoons vanilla extract
- Peach Topping:
- 1 29-ounce can sliced peaches, drained*
- 1 cup sour cream
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- =
Directions
Combine rice, 5 cups milk and salt; heat to boiling in top of double boiler. Cook over hot, not boiling water 45 minutes or until rice is tender, stirring occasionally.
Stir sugar into eggs. Add remaining 1 cup milk and vanilla. Gradually stir into hot rice mixture. Pour into buttered 2-quart casserole. Set in pan of hot water. Bake 45 minutes at 350 degrees or until set. Remove from hot water to prevent further cooking. Serve warm or chilled. If desired, serve with Peach Topping.
Peach Topping: Chill custard; arrange peach slices on top of chilled pudding. Spread with sour cream. Sprinkle with brown sugar and cinnamon. Broil until sugar melts, about 5 minutes. Watch carefully to prevent top from burning.