Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
| 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 |
| Sauce | not in our table | 0 |
| Topping | 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
- =
- 3 cups cooked rice
- 4 cups milk, divided
- 2/3 cup sugar
- 3/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup jellied cranberry sauce
- 1 cup frozen whipped topping, thawed
- =
Directions
Combine rice, 3-1/2 cups milk, sugar and salt in 2-quart saucepan. Cook over medium-high heat, stirring frequently, until thick and creamy, 15 to 20 minutes.
Beat eggs and remaining 1/2 cup milk together. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add vanilla. Cool.
Combine cranberry sauce and whipped topping. Using 1-cup parfait glasses*, alternate pudding and cranberry mixture.