Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- =
- 2 tablespoons cornstarch
- 1 cup sugar, divided
- 1/4 teaspoon salt
- 2 cups milk, divided
- 2 cups cooked rice
- 3 eggs, separated
- 1 teaspoon brandy extract
- 1/2 cup chopped pecans
- 1/2 cup finely shredded coconut
- =
Directions
Combine cornstarch, 2/3 cup sugar and salt. Stir in 1-1/2 cups milk. Cook until thickened, stirring occasionally. Remove from heat. Stir in rice. Beat egg yolks slightly; add remaining 1/2 cup milk to eggs. Stir into hot rice mixture. Add flavoring and nuts. Pour into six well-buttered 5-ounce custard cups.
Set cups in shallow pan. Pour hot water around them 1 inch deep. Bake at 350 degrees about 30 minutes, or until set. Cool slightly. Unmold and place on greased baking sheet.
Beat egg whites with remaining 1/3 cup sugar until stiff but not dry. Spread on top and sides of custards. Sprinkle lightly with coconut. Return to oven and bake about 5 minutes longer or until flecked with brown.