Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pudding | not in our table | 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
- =
- 1/2 cup uncooked rice
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon maple extract
- 1 3-3/4-ounce package butterscotch pudding mix
- 2 cups milk
- 1 tablespoon butter or margarine
- Topping:
- 1/3 cup maple syrup
- 2 tablespoons melted butter or margarine
- 1 cup shredded coconut
- =
Directions
Combine rice, water, salt and maple syrup. Heat to boiling over high heat. Stir once. Cover, reduce heat, and simmer for 15 minutes.
Blend pudding mix with milk and butter; cook over medium heat, stirring constantly, for about 5 minutes. Fold in cooked rice. Spoon into ovenproof serving dish and chill. When ready to serve, spread with mixture of topping ingredients and broil slowly until golden, 2 to 3 minutes.