Photo: Massimo Adami
Estimated Nutrition (whole recipe, rough)
615
Calories
15g
Protein
24g
Fat
84g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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 rice
- 3 cups milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 3-ounce packages cream cheese, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream, whipped
- 1 16-ounce package frozen sweetened whole strawberries, thawed, drained and sliced in half*
- 1/3 cup brown sugar
- =
Directions
1
Combine rice, milk, sugar and salt in saucepan. Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently. Remove from heat.
2
Add cream cheese, broken in small pieces, and vanilla. Stir until cheese is dissolved; chill. Fold in whipped cream. Chill thoroughly.
3
Arrange strawberries over the bottom of a 12x8x2-inch baking dish. Spoon pudding over berries. Sprinkle with brown sugar. Place under broiler for 1 to 2 minutes or just until sugar melts, or use 8 individual ovenproof dishes. Serve immediately.
Recipe sourced from
fandom