Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
672
Calories
20g
Protein
25g
Fat
94g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 2% milk, divided
- 1/4 cup sugar
- 1 tablespoon butter or margarine
- 3 eggs, separated
- 1 20-ounce can crushed pineapple, in juice
- 1 teaspoon ground cinnamon
- =
Directions
1
Combine rice, 2-1/2 cups milk, sugar and butter in saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 20 minutes. Beat egg yolks; add remaining 1/2 cup milk. Stir into rice and cook 2 minutes more. Remove from heat; add pineapple with juice and cinnamon. Cool.
2
Beat egg whites until stiff but not dry. Fold into cooled rice. Pour into buttered 9-inch square baking pan. Bake at 325 degrees 25 to 30 minutes.
Recipe sourced from
fandom