Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Dates | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | 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
- =
- 5 eggs, separated
- 3 cups milk
- 3 cups cooked rice
- 1/2 cup brown sugar
- 1/2 teaspoon salt, divided
- 6 tablespoons butter or margarine
- 1/2 pound chopped dates
- 1 teaspoon vanilla extract
- 6 tablespoons sugar
- 1 1/2 teaspoons instant coffee
- =
Directions
Beat egg yolks slightly; stir in milk, rice, brown sugar, 1/4 teaspoon salt, butter and dates. Cook over medium heat, stirring constantly, until thickened. Pour into shallow baking pan or pans.
Combine sugar, coffee and remaining 1/4 teaspoon salt. Beat egg whites until frothy. Add sugar mixture gradually and beat until egg whites are stiff but not dry. Spread meringue over pudding. Bake at 350 degrees for 20 minutes or until golden brown. Serve warm or cold.