Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
487
Calories
13g
Protein
8g
Fat
83g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 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 1/2 cups cooked rice
- 1 1/2 cups milk
- 3 tablespoons sugar
- Dash salt
- 1 teaspoon vanilla extract
- 1 1-1/2 ounce envelope whipped topping mix, prepared
- 1 cup whole berry cranberry sauce
- 2 tablespoons sherry (optional)
- =
Directions
1
Combine rice, milk, sugar and salt in saucepan. Cook over medium heat until thick and creamy, about 30 minutes, stirring occasionally.
2
Remove from heat. Add vanilla. Cool. Fold in prepared whipped topping mix.
3
Combine cranberry sauce and sherry, if used. Alternate rice mixture and cranberry sauce in parfait glasses or dessert dishes.
Recipe sourced from
fandom