Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 |
| Pie Crust | not in our table | 0 |
| Brandy | not in our table | 0 |
| Sauce | 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
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- 1 sheet prepared refrigerated pie crust (1/2 of 15-ounce package)
- 1/4 cup butter, divided
- 2 Fuji apples, cored and sliced into 1/4-inch thick slices
- 2 tablespoons brandy (optional)
- 1/4 teaspoon cinnamon
- 2 cups cooked rice
- 2 cups half and half
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/4 cup prepared caramel sauce
- =
Directions
Prepare pie crust according to package directions. Place crust into ungreased 10-inch tart pan, pressing firmly into bottom and up sides of pan. Prick bottom with fork. Bake at 450 degrees 8 to 10 minutes or until golden brown.
Heat 2 tablespoons of the butter in large skillet over medium heat. Add apple, brandy and cinnamon, cook 3 to 5 minutes, stirring until apples are tender. Remove from heat; cool.
Combine rice, half and half, sugar, remaining 2 tablespoons butter and salt in 2-quart saucepan. Cook over medium-low heat 12 to 15 minutes or until slightly thickened, stirring often. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust.
Place apple slices on top of pudding overlapping in concentric circles starting at outside edge of tart. Reduce oven temperature to 350 degrees; bake 15 minutes or until pudding is set. Cool 15 minutes, refrigerate until ready to serve.