Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| 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
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- 2 pints fresh strawberries, washed and stemmed
- 3/4 cup sugar
- 1 lime
- 3/4 cup uncooked rice
- 1 teaspoon salt
- 1 quart milk
- 1 teaspoon vanilla extract
- 2 tablespoons rum or 1 teaspoon rum extract (optional)
- 1 cup heavy cream, whipped
- =
Directions
Slice strawberries, reserving 8 for garnish. Sprinkle sliced strawberries with 1/4 cup sugar and juice from lime. Set aside.
Bring rice, salt, milk and remaining 1/2 cup sugar to boil in heavy saucepan with tight-fitting lid. Stir once or twice, reduce heat; cover, and simmer 25 to 30 minutes, stirring occasionally, until rice is tender and milk is almost absorbed. Add vanilla and rum. Cool to room temperature. Fold in whipped cream, reserving 1/2 cup for garnish.
Spoon pudding into serving dishes. Top each with sliced strawberries, a dollop of whipped cream and a strawberry.