Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
533
Calories
14g
Protein
15g
Fat
85g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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 cooked rice
- 2 tablespoons sugar*
- 1 cup skim milk
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds, toasted
- 1/3 cup whipping cream, whipped
- 1 cup fresh peach chunks**
- whipped cream for garnish (optional)
- toasted sliced almonds for garnish (optional)
- =
Directions
1
Combine rice, sugar and milk in 2- to 3-quart saucepan. Cook over medium heat 15 to 20 minutes until thick and creamy; stirring frequently. Remove from heat; stir in vanilla. Cool. Fold in almonds and whipped cream.
2
Alternate rice pudding and peaches in parfait glasses or dessert dishes. Garnish with whipped cream and almonds, if desired.
Recipe sourced from
fandom