Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Coffee | 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 cups water
- 1 cup uncooked rice*
- 1 teaspoon ground Mexican or regular cinnamon
- 3 teaspoons vanilla extract, divided
- 3 cups milk
- 1/2 cup sugar
- 4 ounces Mexican chocolate
- 1 envelope gelatin
- 1/4 cup cold water
- 2 cups heavy cream
- 1/2 cup Confectioners Sugar
- 1 tablespoon coffee liqueur
- chocolate sprinkles
- =
Directions
Combine water, rice, cinnamon and 1 teaspoon vanilla in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add milk, sugar and chocolate to rice mixture; simmer over low heat stirring occasionally until thickened, about 30 minutes. Soften gelatin in cold water. Add to thickened chocolate mixture. Stir well. Remove from heat.
Place pan with mixture in bowl of ice water to cool. Whip cream and remaining 2 teaspoons vanilla at low speed until soft peaks form. Increase speed to high. Gradually add confections sugar; continue beating until stiff but not dry. Fold half of whipped cream into cooled rice mixture. Add coffee liqueur to remaining whipped cream.
Spoon rice mixture into dessert glasses; top with remaining whipped cream and sprinkle with chocolate sprinkles. Refrigerate until set.