Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
648
Calories
20g
Protein
21g
Fat
93g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
| Fruit Juice | not in our table | 0 |
| Pie Filling | 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
- =
- 3 cups cooked rice
- 2 1/2 cups milk
- 1/3 cup sugar
- 1 tablespoon butter or margarine
- 1 tablespoon unflavored gelatin
- 1/4 cup water
- 1/4 teaspoon almond extract
- 1 1-1/4-ounce envelope prepared whipped topping mix
- 1/4 cup Port wine or fruit juice
- 1 21-ounce can cherry pie filling
- =
Directions
1
Combine rice, milk, sugar and butter. Cook over low heat, stirring occasionally, until thickened.
2
Soften gelatin in water; stir into rice mixture. Add extract; mix well. Cool. Fold in whipped topping. Turn into 5-cup mold. Chill until set.
3
To serve, unmold onto serving dish. Cut mold into wedges and serve with cherry sauce. To make sauce, combine wine and pie filling.
Recipe sourced from
fandom