Almond Spice Rice Pudding From Leftover Rice Recipes

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LEMON AND ALMOND RICE PUDDING

Provided by Giada De Laurentiis

Categories     dessert

Time 4h53m

Yield 4 to 6 servings

Number Of Ingredients 10



Lemon and Almond Rice Pudding image

Steps:

  • In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
  • Sprinkle the chilled rice pudding with sliced almonds and serve.

4 cups whole milk
1/2 cup Arborio rice or medium-grain white rice
1/2 cup sugar
1 vanilla bean, seeds removed, pod reserved
1/8 teaspoon fine sea salt
1/2 cup fresh lemon juice, from about 3 large lemons
1/4 cup amaretto liqueur
3 large lemons, zested
1/2 cup whipping cream
1/4 cup sliced almonds, toasted* see Cook's Note

ALMOND SPICE RICE PUDDING FROM LEFTOVER RICE

I just made up this recipe. I had a lot of leftover jasmine rice, and decided to try an experiment. My mom used to make rice pudding from leftovers all the time, but I added my own flavors for this one. The quantities are approximate, and you can modify according to your taste or according to the amount of leftover rice you have.

Provided by MissLinguist

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Almond Spice Rice Pudding from Leftover Rice image

Steps:

  • Put cooked rice, sugar, and milk in a saucepan.
  • Add extracts, cardamom, and flax.
  • Heat to just before boiling, or to an early boiling point, stirring constantly.
  • Remove from heat, cool, and serve.
  • Store remaining quantities in the refrigerator.

Nutrition Facts : Calories 204.6, Fat 5, SaturatedFat 2.2, Cholesterol 12.8, Sodium 46.1, Carbohydrate 34.6, Fiber 1.2, Sugar 12.7, Protein 5

1 1/4 cups cooked rice
1/4 cup sugar
1 1/2 cups milk (or enough to cover the rice)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
2 tablespoons ground flax seeds

DANISH RICE PUDDING WITH ALMONDS

This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.

Provided by Linda Pedersen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 4h40m

Yield 6

Number Of Ingredients 9



Danish Rice Pudding with Almonds image

Steps:

  • In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
  • In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
  • Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g

2 cups milk
⅓ cup Arborio rice
¼ cup chopped blanched almonds
¼ cup sherry
½ (.25 ounce) envelope unflavored gelatin
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 (12 ounce) package frozen raspberries - thawed and drained

STOVE TOP RICE PUDDING FROM LEFTOVER RICE

My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!

Provided by Caretta

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12



Stove Top Rice Pudding from Leftover Rice image

Steps:

  • In a small saucepan, combine all dry ingredients.
  • Slowly whisk in milk till well blended. Put saucepan over medium heat.
  • Add Butter and vanilla.
  • Whisk or stir until mixture thickens.
  • Remove from heat and add brown sugar and splenda packets to desired sweetness.
  • Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!

Nutrition Facts : Calories 404.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 91.4, Carbohydrate 75.7, Fiber 1.3, Sugar 21.4, Protein 7.9

3 cups leftover cooked rice (I like basmati or Jasmine)
2 cups milk
1 tablespoon butter
3 tablespoons cornstarch
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 dashes mace or 3 dashes nutmeg
1 pinch saffron
1/3 cup golden raisin
1/4 cup brown sugar
4 (1 g) packets Splenda sugar substitute (I used 4 packets Or sweeten to taste)

LEFTOVER RICE PUDDING

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 6



Leftover Rice Pudding image

Steps:

  • In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Optional: whipped cream, cinnamon and dried cranberries

RICE PUDDING FROM LEFTOVER RICE

good way to use up leftover rice! shorter grains give creamier results but basmati and jasmine can work too. you can leave out the eggs for a less rich version.

Provided by newmama

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Rice Pudding from Leftover Rice image

Steps:

  • bring rice, milk, cream and sugar to a boil.
  • simmer 15 minutes stirring occasionally.
  • stir in vanilla, cinnamon and raisins.
  • cook until thick and creamy.
  • tip: if you stir a lot at the end it will be creamier!
  • turn off heat and stir in egg yolks.
  • serve warm or chilled, i prefer chilled with this recipe.

2 cups cooked rice
2 cups milk
1/2 cup half-and-half (or cream)
1/2 cup sugar
1 teaspoon vanilla
1 pinch cinnamon
1/4-1/2 cup raisins
2 egg yolks

OLD FASHIONED CREAMY RICE PUDDING

Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Provided by Jennifer Korpak Bechtel

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 4

Number Of Ingredients 8



Old Fashioned Creamy Rice Pudding image

Steps:

  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

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