Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pudding | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Fruit | 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
- 90g3oz scant 1 cup short or sround-grain pudding rice
- 600ml/1 pint/2.5 cups coconut milk
- 300ml cups milk
- 1 large strip lime rind
- 60g/2oz cup caster sugar
- stick of butter (40z)
- pinch of ground star anise
- fresh or stewed fruit
Directions
Mix the rice with the coconut milk, milk, lime rind and sugar.
Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in the oven for about 30 minutes.
Remove and discard the strip of lime.
Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding.
Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
Serve the pudding warm or chilled with fresh or stewed fruit.
Category:Cambodian Recipes
Category:Cambodian Desserts