Nutritional Info

Nutrition Facts

Serving Size 1 (108g)

Calories 218
Calories from Fat 27 (12%)
Amount Per Serving %DIV
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 50.3mg 17%
Sodium 188.4mg 8%
Potassium 126.2mg 3%
Total Carbohydrate 29.2g 10%
Dietary Fiber 0.5g 2%
Sugars 16g
Protein 17.6g 35%

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Recipe Description
A great dessert that has a tendency to be gone before you know it!
Prep time
1 hr 20 min
Cook time
1 hr 42 min
Ready In
3 hr 2 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  brown sugar, packed
2 Tablespoon(T)  toasted almonds, chopped
1/4 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  almond extract
1 Teaspoon(t)  lemon zest, grated
1/2 Cup(c)  granulated sugar
1 Cup(c)  peach cocktail
2   eggs, beaten
1/2 Cup(c)  short grain rice
2 Cup(c)  water


In a medium saucepan, bring water to a boil over high heat. Stir in rice and return to a boil. Reduce heat to low, cover and simmer for 35 to 40 minutes, or until rice is very tender and water has been absorbed. In a large bowl, whisk together eggs, peach cocktail, sugar, lemon zest, almond extract and nutmeg. Gradually whisk in cooked rice. Pour into prepared baking dish. Bake, uncovered, in preheated oven for 55 to 60 minutes, or until set. Mixture will jiggle in center but will firm up on cooling. Let stand for 1 hour. Sprinkle top evenly with almonds and brown sugar. Broil until sugar has caramelized, about 2 minutes. Serve at once.

Additional notes

Tip: Short grain rice is used for desserts to give a creamy pudding texture, one that sticks together. Long grain rice tends to be more separate and, as such, is ideal for rice pilafs.


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