Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- =
- 3 cups cooked rice
- 3 1/2 cups low-fat milk, divided
- 2/3 cup sugar, divided
- 1/2 teaspoon salt
- 3 eggs, separated
- 1 1/2 teaspoons vanilla extract, divided
- 4 1.55-ounce bars milk chocolate, broken in squares
- 1 tablespoon instant coffee
- =
Directions
Combine rice, 3 cups milk, 1/3 cup sugar and salt in large saucepan. Cook over medium heat 20 to 25 minutes or until thick and creamy, stirring frequently.
Beat egg yolks and remaining 1/2 cup milk in small bowl. Stir into rice mixture and cook 3 minutes more. Remove from heat. Stir in 1 teaspoon vanilla. Spread into buttered 9x9-inch baking pan.
Arrange chocolate bars over rice mixture. Beat egg whites in medium bowl with electric mixer until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, about 4 minutes or until stiff glossy peaks form. Fold in coffee and remaining 1/2 teaspoon vanilla. Spread over pudding. Bake at 350 degrees 15 minutes or until golden brown. Serve warm.