Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dessert Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Roasted Almond | 1 almond (1.2g) | 7 |
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
- =
- 1/4 cup dried chopped apricots
- 1/2 cup Sauterne or other dessert wine
- 2 egg yolks
- 2 tablespoons confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup heavy cream, scalded
- 1 1/2 cups cooked long grain brown rice
- 1/4 cup whole roasted almonds
- Raspberry Coulis:
- 1/2 pint fresh raspberries or two 10-ounce packages frozen raspberries,
- drained
- 1/4 cup confectioners sugar
- 1/4 cup raspberry liqueur
- Creme Anglaise:
- 3 egg yolks
- 1/4 cup confectioners sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- =
Directions
Simmer wine and apricots in small saucepan for 5 minutes. Set aside. Beat egg yolks for 2 minutes in small mixing bowl. Add sugar; beat 6 minutes. Add vanilla and almond extracts; continue mixing on low speed. Add apricots, rice, almonds and mix thoroughly. Pour into buttered 1-1/2-quart baking dish. Bake at 275 degrees 45 to 55 minutes, or until custard is firm. Let cool to room temperature. Method for Raspberry Coulis: Mix raspberries, sugar and liqueur in food processor or blender. Strain seeds from mixture. Method for Creme Anglaise: Beat egg yolks 2 minutes in small mixing bowl. Add sugar and cream; beat 6 minutes. Add vanilla and almond extracts; beat an additional minute. Serving: Spoon Raspberry Coulis onto plates. Spoon pudding over coulis. Pour Creme Anglaise over pudding.