Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Nut | not in our table | 0 |
| Meat | 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
- =
- Rice Custard:
- 2 cups cooked rice
- 1 quart milk, scalded
- 1/4 cup flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 eggs, slightly beaten
- 1 teaspoon vanilla extract
- Topping:
- 2 cups sifted confectioners' sugar
- 1/8 teaspoon salt
- 3 tablespoon milk
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons melted butter or margarine
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nut meats
- =
Directions
Rice Custard: Add rice to milk. Blend flour, sugar and salt; mix into hot milk, stirring until dissolved. Cook 5 minutes. Stir a little of the milk mixture into eggs. Blend all into milk mixture and cook about 1 minute. Add vanilla.
Turn into buttered 7-1/2x12x2-inch baking pan and bake at 300 degrees for 40 minutes or until custard is set. (To test, insert a silver knife or spoon. If the custard does not adhere to the knife, it is ready to be removed from oven.) Cool slightly before spreading with topping.
Topping: Beat sugar with salt and milk. Blend in chocolate, butter, and vanilla. Spread over rice custard; sprinkle with nuts. Allow to set before cutting.