CAPPUCCINO-RICE PUDDING
An old-fashioned comfort food gets a contemporary twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
- Heat oven to 325°F.
- Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes.
- Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg
CAPPUCCINO RICE PUDDING
Make and share this Cappuccino Rice Pudding recipe from Food.com.
Provided by peachez
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In boiling water dissolve coffee granules in a small measuring cup, set aside to cool.
- In a medium mixing bowl combine milk, pudding mix and cinnamon.
- Beat on low speed of hand mixer for about 2 minutes.
- Fold in coffee, cooled rice and 1 cup of whipped topping.
- Spoon mixture into serving dishes.
- Dollop whipped topping onto each serving, dust with Cocoa.
Nutrition Facts : Calories 225.5, Fat 4.9, SaturatedFat 3.9, Cholesterol 3, Sodium 125.8, Carbohydrate 39.9, Fiber 0.8, Sugar 10.2, Protein 4.9
CREAMY CAPPUCCINO PUDDING
Enjoy this creamy cappuccino pudding sprinkled with coffee granules or crystals that's ready in just 25 minutes - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Beat egg in small bowl; set aside. Stir 1/4 cup of the skim milk, the cornstarch and salt in 2-quart saucepan until cornstarch is dissolved and mixture is smooth. Add remaining 3/4 cup skim milk, the water, condensed milk and instant coffee. Cook over medium heat, stirring constantly, until mixture begins to thicken. Cook 2 minutes, stirring constantly. Remove from heat.
- Slowly stir about 1 cup hot mixture into beaten egg. Gradually stir egg mixture back into hot mixture in saucepan. Heat to boiling. Cook 2 minutes, stirring constantly.
- Pour into 5 dessert dishes. Cover tops of pudding with plastic wrap to prevent skin from forming. Cool 5 minutes and serve, or refrigerate until serving . If desired, garnish with chocolate coffee beans or light whipped topping, sprinkled with coffee granules or crystals.
Nutrition Facts : Calories 220, Carbohydrate 45 g, Cholesterol 40 mg, Fiber 0 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 42 g, TransFat 0 g
CAPPUCCINO PUDDING
With its fun combination of chocolate, coffee and cinnamon, this smooth dessert is one of my favorites. A garnish of whipped topping and chocolate wafer crumbs provides additional appeal. -Cindy Bertrand, Floydada, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.
Nutrition Facts : Calories 105 calories, Fat 2g fat, Cholesterol 2mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
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