Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Peppermint | 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 milk, divided
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- 2 eggs
- 1 chocolate cookie crumb crust
- 1 1-1/4-ounce envelope whipped topping mix
- 1/3 cup crushed peppermint candy
- =
Directions
Combine rice, 2-1/2 cups milk, sugar and salt in medium saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes, or until very thick and creamy, stirring occasionally.
Beat eggs with 1/2 cup milk. Stir into rice mixture. Cook 2 minutes. Add butter and vanilla. Cool. Turn into crumb crust. Chill.
Combine topping mix and remaining 1/2 cup milk; whip until it stands in stiff peaks. Fold in peppermint candy. Swirl on top of pie before serving. Garnish with bits of peppermint candy, if desired.