Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 1 cup uncooked rice
- 2 cups water
- 2 1/2 cups skim milk, divided
- 1/4 teaspoon salt (optional)
- 2 tablespoons prepared butter flavored granules
- 2 eggs
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 8 ounces soft tofu, beaten (about 1 cup)
- 2 8-ounce cans crushed pineapple, drained
- 1 cup frozen whipped topping, thawed
- 1/4 cup flaked coconut, toasted
- =
Directions
Combine rice, water, 2 cups milk, salt and butter flavoring in large saucepan. Bring to a boil, cover, and simmer for 20 minutes, stirring occasionally.
Beat eggs; combine with remaining 1/2 cup milk. Stir into rice mixture. Add sugar and vanilla; cook about 3 minutes. Cool.
Fold in tofu, pineapple and whipped topping. Spoon into serving dishes. Sprinkle with coconut and garnish with additional topping, if desired.