Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
955
Calories
22g
Protein
52g
Fat
104g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| 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 |
| 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
- 1/4 cup sugar
- 1 tablespoon butter or margarine
- 1/4 teaspoon salt
- 3 eggs, separated
- 1 15-1/4-ounce can crushed pineapple
- 1 teaspoon ground cinnamon
- 1/2 cup flaked coconut
- =
Directions
1
Combine rice, milk, sugar, butter and salt in saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 25 minutes.
2
Beat egg yolks; blend a little rice mixture into yolks. Stir all into rice mixture and cook an additional minute. Remove from heat and add pineapple and cinnamon. Cool.
3
Beat egg whites until stiff but not dry. Fold into cooled rice. Turn into greased 9-inch square baking pan. Top with coconut. Bake at 325 degrees 25 minutes.
Recipe sourced from
fandom