Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 2 tablespoons melted butter or margarine
- 3 tablespoons firmly packed brown sugar
- 2/3 cup dried apricot halves, plumped
- 1/3 cup sugar
- 1 1/3 cups scalded milk
- 1 1/4 cups cooked rice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Chocolate Sauce:
- whipped cream for garnish
- chocolate leaves for garnish
- toasted almond slices for garnish
- =
Directions
Drizzle butter evenly into 6 individual ovenproof molds. Sprinkle with brown sugar; arrange apricots over brown sugar. Stir sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots.
Place molds in pan half-filled with hot water; bake at 350 degrees 20 to 25 minutes, or until custard is set. Unmold immediately; let cool. To serve, place pudding on plate; spoon chocolate sauce around pudding. Garnish with whipped cream, chocolate leaves and almond slices.