Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Marshmallow | 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 eggs, beaten
- 3 cups milk, scalded
- 2 cups cooked rice
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Strawberry Topping:
- 2 cups miniature marshmallows
- 1/4 cup lime juice
- 1 1/2 cups fresh strawberries
- 1/4 cup sugar
- 1 2-ounce package whipped topping mix
- 1/2 cup milk
- =
Directions
Combine eggs, milk, rice, sugar, vanilla and salt. Pour into greased 2-quart baking pan or individual custard cups. Bake at 350 degrees about 40 to 50 minutes, or until a silver knife inserted into the center of the custard comes out clean. Chill. Serve topped with strawberry topping and whole or halved strawberries.
Topping: combine marshmallows and lime juice; heat slowly, stirring frequently, until marshmallows are melted. Chill just until mixture begins to thicken. Wash, drain, and slice strawberries. Reserve a few for garnish. Sprinkle berries with sugar; allow to stand about 15 minutes. Crush berries. Combine whipped topping mix with milk. Whip until topping stands in stiff peaks. Fold in strawberries and marshmallow mixture. Chill.