RICE-PUDDING BALLS
A coating of toasted almonds and coconut around these inventive rice pudding balls keeps them from sticking to your guests' fingers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h50m
Yield Makes 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large saucepan, combine milk, sugar, honey, cardamom, and a pinch of salt; bring to a boil over medium-high. Add rice and stir. Partially cover, reduce heat to low, and cook, stirring occasionally, until rice is tender, 30 to 35 minutes.
- Transfer rice to a bowl and stir in raisins. Cover with plastic, and refrigerate until cold, at least 2 hours.
- Spread coconut and almonds on a rimmed baking sheet and bake, tossing occasionally, until coconut is golden, 4 to 6 minutes; set aside to cool. Grind nuts and coconut in a food processor until very finely ground; set aside.
- Using level tablespoons, form rice mixture into balls (you should get about 24) and roll in coconut mixture. Place on a rimmed baking sheet and refrigerate until firm, at least 1 hour or covered, up to 2 days.
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
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
BAL'S RICE PUDDING
Steps:
- Put the brown rice, almonds, raisins, cardamom pods, whole cloves, salt, milk, and honey in a large saucepan and bring to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, or until the milk is absorbed and the mixture has thickened and it resembles risotto. Serve the rice pudding hot or cold and top with seasonal fruit such as mango or berries.
Nutrition Facts : Calories 301, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 18 milligrams, Sodium 152 milligrams, Carbohydrate 43 grams, Fiber 2.5 grams, Protein 10 grams, Sugar 23 grams
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