Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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, divided
- 1/3 + 1/2 cup sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cloves
- Salt and ground black pepper to taste
- 2 tablespoons chopped cilantro or parsley
- 4 cups hot cooked rice
- =
Directions
Combine rice, 2-1/2 cups milk, 1/3 cup sugar and salt in saucepan. Cook over medium heat until thick and creamy, 12 to 15 minutes, stirring often. Remove from heat.
Add remaining 1/2 cup milk to eggs. Stir into rice. Add butter and vanilla. Pour 1/2 cup sugar into loaf pan. Cook over very low heat, stirring constantly, until sugar melts and turns a golden color. Tilt pan frequently as sugar melts to coat sides thoroughly. Remove from heat.
Spoon pudding into loaf pan. Cover and bake at 350 degrees 30 minutes. Cool. Unmold onto serving dish. Serve plain or with whipped cream.