Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Berry | 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
- =
- 1 1/4 cups vanilla wafer crumbs (about 36 wafers)
- 1/3 cup butter or margarine, melted
- 3 cups cooked rice
- 3 cups milk, divided
- 1/2 cup plus 3 tablespoons sugar, divided
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 3-ounce package cream cheese, softened
- 1 1/2 teaspoons vanilla extract, divided
- 1 16-ounce can whole berry cranberry sauce
- 2 teaspoons cornstarch
- =
Directions
Combine crumbs and butter. Press into buttered 9-inch springform pan or pie pan.
Combine rice, 2-1/2 cups milk, 1/2 cup sugar and salt in large saucepan. Simmer over medium heat, stirring frequently, until thick and creamy, about 15 minutes. just before serving.
Blend eggs, cheese and remaining 1/2 cup milk. Add to hot rice mixture. Cook 2 minutes more, stirring constantly. Stir in remaining 1/2 teaspoon vanilla. Pour over crust. Chill until firm.
Combine cornstarch and remaining 3 tablespoons sugar in saucepan. Stir in cranberry sauce. Cook, stirring frequently, until clear and thickened. Stir in remaining 1/2 teaspoon vanilla. Cool. Spoon over dessert.