Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
568
Calories
36g
Protein
9g
Fat
84g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 3 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 17-ounce can apricots, sliced (drain; reserve juice)
- 2 tablespoons unflavored gelatin
- 1/4 cup apricot juice
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- =
Directions
1
Combine rice, milk, sugar and salt. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
2
Soften gelatin in apricot juice. Add to rice mixture and stir until gelatin dissolves. Stir in apricots, lemon juice and vanilla. Cool until thickened but not set. Fold in sour cream.
3
Spoon into lightly oiled 1-1/2-quart mold. Chill until firm. Unmold onto plate. Garnish with additional apricots and maraschino cherries.
Recipe sourced from
fandom