Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- =
- 3 cups cooked rice
- 3 cups milk
- 1/3 cup sugar
- 1 teaspoon grated lemon peel
- 1 tablespoon butter or margarine
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 29-ounce can sliced peaches
- 1 cup (1/2 pint) heavy cream, whipped
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 cup broken pieces of peanut brittle
- =
Directions
Combine rice, milk, sugar, lemon peel and butter in medium saucepan. Cook and stir over medium heat until thick and creamy, about 20 minutes.
Mix some of the rice mixture into the beaten eggs; stir all into the hot mixture and cook 1 minute longer. Add vanilla. Pour into large serving dish or individual serving dishes. Chill until ready to serve.
Drain peaches, reserving 10 of the slices for garnish. Save the syrup for use another time. Then combine remaining peach slices with whipped cream, salt and lemon juice. Spoon onto rice pudding. Garnish with reserved peach slices and pieces of peanut brittle.