Photo: Giorgio Trovato
Estimated Nutrition (whole recipe, rough)
741
Calories
9g
Protein
38g
Fat
89g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
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
- =
- 2 medium bananas, peeled and chopped
- 1 1/2 tablespoon light rum
- 1/2 cup plus 2 teaspoons packed brown sugar
- 1 cup heavy cream, divided
- 1/4 cup butter
- 1/3 cup chopped pecans
- 3 cups cooked rice
- =
Directions
1
In small bowl, combine bananas and rum. Combine 1/2 cup brown sugar, 1/2 cup cream and butter in 2-quart saucepan. Cook over medium-high heat until boiling 2 to 3 minutes, stirring constantly. Add pecans. Cook until slightly thickened 1 to 2 minutes, stirring constantly. Remove from heat and stir in banana mixture. Add rice; mix well.
2
Beat remaining 1/2 cup cream until soft peaks form. Add remaining brown sugar; beat until stiff peaks form. Serve pudding topped with whipped cream.
Recipe sourced from
fandom