Estimated Nutrition (whole recipe, rough)
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
| Pie Crust | not in our table | 0 |
| Fruit | not in our table | 0 |
| Spread | not in our table | 0 |
| Rose | 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
- =
- Rice Tart:
- 1 1/2 cups cooked rice
- 1 1/2 cups milk
- 1 teaspoon finely grated lemon zest
- 1 vanilla bean, split
- 1 refrigerated pie crust
- 1 egg, separated
- 1/4 cup butter or margarine, softened
- 1/4 cup sugar
- 1/3 cup + 2 tablespoons apricot fruit spread, divided
- 2 tablespoons orange flavored liqueur
- orange-peel rose for garnish
- =
Directions
Cook rice, milk, lemon zest and vanilla bean in medium saucepan over medium heat 20 to 25 minutes, until thick and creamy; stirring frequently. Remove from heat; discard vanilla bean and cool.
Press pie crust into bottom and sides of 9- to 9-1/2-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake at 450 degrees 4 to 5 minutes or until lightly browned; cool. Spread 2 tablespoons fruit spread on pie crust. Fill with rice mixture. Bake at 350 degrees 30 to 35 minutes or until filling is set. Let cool 15 minutes.
Beat egg white with electric mixer in small bowl until stiff peaks form; set aside. Beat butter and sugar in medium bowl until light and fluffy; beat in egg yolks and rice mixture. Fold in beaten egg white.
Meanwhile, heat remaining 1/3 cup fruit spread and liqueur in small saucepan over medium heat 3 to 5 minutes or until thick and syrupy. Pour through sieve into small bowl; spread on rice tart. Garnish tart with orange-peel rose. Remove bottom and serve.