Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
| Sauce | 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
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- Pudding:
- 1 cup cooked rice
- 2 tablespoons sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup whipping cream, whipped
- vanilla sauce
- 1 cup fresh raspberries for garnish
- Vanilla Sauce:
- 3 egg yolks
- 1/2 cup sugar
- 1 cup plus 2 tablespoons milk, scalded
- 1 tablespoon raspberry liqueur
- 1/2 teaspoon vanilla extract
- 1/4 cup whipping cream, whipped
- =
Directions
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 whipped cream. Serve in dessert glasses. Top with Vanilla Sauce; garnish with raspberries.
Vanilla Sauce: Beat egg yolks with sugar in large bowl until light; slowly whisk in milk. Transfer mixture to top of double boiler and cook over hot water (over medium heat), stirring frequently, until thick, about 25 to 30 minutes. Remove from heat; stir in liqueur and vanilla. Cool. Fold in whipped cream. Chill until ready to serve.