Rice Pudding With Sherry Berry Topping
|Rice||2 Cup (32 tbs) (Brand)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Lemon||1 , peel grated|
|Vanilla pudding and pie filling mix||7 1⁄4 Ounce (2 Packages, 3 5/8 Ounce Each)|
|Milk||4 Cup (64 tbs)|
|Strawberries||1 Pint, washed and hulled|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Cream sherry||3 Tablespoon|
|Strawberries||4 (For Garnish)|
|Mint leaves||4 (For Garnish)|
In a large saucepan, combine rice, water, butter, lemon peel and salt.
Bring to a vigorous boil and cover.
Turn heat down.
Simmer until all liquid is absorbed, about 5 minutes.
Combine pudding mix and milk and make pudding according to directions on package.
Fold rice into pudding.
Place berries, sugar and sherry into blender container and pure"e.
Use as a topping for rice pudding.
Garnish with additional strawberries and mint leaves, if desired.
Serving size: Complete recipe
Calories 3137 Calories from Fat 407
% Daily Value*
Total Fat 46 g70.4%
Saturated Fat 25.3 g126.7%
Trans Fat 0 g
Cholesterol 122.7 mg40.9%
Sodium 2125.2 mg88.5%
Total Carbohydrates 625 g208.3%
Dietary Fiber 18.2 g72.6%
Sugars 251.3 g
Protein 60 g119.9%
Vitamin A 28.2% Vitamin C 592.3%
Calcium 125.5% Iron 33.1%
*Based on a 2000 Calorie diet