Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Meringue | not in our table | 0 |
| Coffee | not in our table | 0 |
| Water | 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
- =
- 3 cups cooked rice
- 1/2 cup sugar
- 2 tablespoons butter or margarine
- dash of salt
- 3 1/2 cups milk
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- meringue
- toasted flaked coconut for garnish (optional)
- 1 egg white
- 3/4 cup sugar
- 1/2 teaspoon instant coffee powder
- 1/4 teaspoon cream of tartar
- 2 teaspoons rum extract
- 1/4 cup boiling water
- =
Directions
Combine rice, sugar, butter, salt and milk in large saucepan. Cook over low heat until thick and creamy, about 30 to 40 minutes, stirring occasionally. Stir in coconut and vanilla. Chill. Spoon into dessert dishes; top with meringue. Garnish with additional coconut, if desired.
Meringue: Combine egg white, sugar, coffee powder, cream of tartar and rum extract in small deep bowl; mix well. Pour in boiling water; beat at high speed until meringue stands in stiff peaks.