Apricot Rice Pudding

Name: Apricot Rice Pudding
Ingredients: 11/2 cup cooked rice (1/2 cup uncooked); 13/4 cup soaked apricots (1 cup puree); 4 Tbsp. sugar; 1/4 tsp. salt; 16 marshmallows

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

540Calories

7 gProtein

125 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories540 kcal

Protein7.2 g

Carbohydrates125 g

Fiber1.1 g

Sugars50 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium586 mg

Potassium94 mg

Calcium27 mg

Iron3.2 mg

Magnesium32 mg

Phosphorus114 mg

Zinc1.3 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)3.9 mg

Folate154 mcg

Choline5.6 mg

Caffeine0 mg

Water182 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 14. The excerpt below is the record exactly as published.

APRICOT RICE PUDDING Avis Perisho 11/2 cup cooked rice (1/2 cup uncooked) 13/4 cup soaked apricots (1 cup puree) 4 Tbsp. sugar 1/4 tsp. salt 16 marshmallows

Cook this with the app: pantry check, scaling, and the assistant.