Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- =
- 1 cup uncooked rice
- 1/2 cup sugar
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 3 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 egg yolks
- 1 cup heavy cream, divided
- 1/2 cup vanilla cookie crumbs
- 1/2 cup sliced fresh strawberries for garnish
- 1/2 cup fresh blueberries for garnish
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Combine rice, sugar, butter, salt, milk, vanilla and almond extract in large saucepan. Bring to a boil. Stir once; cover and simmer 50 minutes, or until rice is tender, stirring occasionally. Cool.
Beat together egg yolks and 1/4 cup cream; stir into rice mixture. Sprinkle crumbs over bottom of greased 9-inch springform pan; spread rice mixture on top. Refrigerate until chilled, about 1 hour.
Remove flan ring. Transfer rice layer onto serving plate.
Whip remaining 3/4 cup cream and spread over rice. Keep refrigerated until serving time. Just before serving, arrange strawberries and blueberries in an attractive pattern over cream.