Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
546
Calories
20g
Protein
14g
Fat
85g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- =
- 1 1/2 cups cooked rice
- 3 tablespoons sugar
- 1 1/2 cups skim milk
- 1 egg, beaten
- 1 tablespoon raspberry liqueur
- 1 cup fresh raspberries
- mint leaves for garnish
- =
Directions
1
Combine rice, sugar, milk and egg in large saucepan. Cook over medium-low heat until thick and creamy (about 25 to 30 minutes), stirring frequently. Remove from heat; stir in raspberry liqueur. Cool. Spoon into individual dessert dishes or parfait glasses. Top with raspberries; garnish with mint leaves.
Recipe sourced from
fandom