Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
718
Calories
21g
Protein
32g
Fat
86g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- =
- 2 cups cooked rice
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1 cup milk
- 2 egg yolks, beaten
- 1 tablespoon butter or margarine
- 1 tablespoon Amaretto or other almond liqueur
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/4 cup toasted sliced almonds for garnish
- Fresh mint leaves for garnish
- =
Directions
1
Combine rice, sugar, salt, cream, milk and egg yolks in medium saucepan. Cook over medium heat until thick and creamy, stirring frequently. Remove from heat.
2
Stir in butter, Amaretto and vanilla; cool. To serve, alternate raspberries with rice pudding in parfait glasses. Garnish with almonds and mint leaves.
Recipe sourced from
fandom