Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- =
- 3/4 cup apricot preserves
- 3 tablespoons brandy
- 3 cups cooked rice
- 2/3 cup sugar
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 3 cups milk, divided
- 4 eggs, beaten
- 1 tablespoon vanilla extract
- 2 envelopes (1 tablespoon each) unflavored gelatin
- 1 cup whipping cream, whipped
- whipped cream for garnish (optional)
- =
Directions
Blend preserves and brandy; set aside.
Combine rice, sugar, butter, salt and 2-1/2 cups milk in medium saucepan. Bring to a boil. Reduce heat; simmer 25 minutes, or until thick and creamy, stirring frequently.
Blend eggs, vanilla and remaining 1/2 cup milk; stir into rice mixture. Cook 4 minutes longer.
Soften gelatin in 1/3 cup cold water. Stir into hot pudding until dissolved. Add apricot and brandy mixture; cool. Fold cream into pudding. Pour into 10-inch fluted tube pan; chill until firm. Unmold onto serving plate. Garnish with whipped cream, if desired. Slice to serve.