Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
538
Calories
15g
Protein
15g
Fat
86g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Raspberry | 1 cup (123g) | 64 |
| 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 milk
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds, toasted
- 1/3 cup whipping cream, whipped
- 1 cup fresh raspberries*
- whipped cream for garnish (optional)
- sliced almonds for garnish (optional)
- =
Directions
1
Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Cool. Fold in almonds and whipped cream.
2
Alternate rice pudding and raspberries in parfait glasses or dessert dishes. Garnish with whipped cream and almonds, if desired.
Recipe sourced from
fandom