CINNAMON-RAISIN RICE PUDDING
Rice pudding may sound like an odd dessert, but it's so good! -Irene Schroeder, Hubbard, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 502 calories, Fat 19g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 118mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 3g fiber), Protein 13g protein.
RICE PUDDING WITH RAISIN & CINNAMON SYRUP
Known as Arroz con Leche in Mexico, this is perfect served in small glasses
Provided by Sarah Cook
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
- Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
- Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.
Nutrition Facts : Calories 317 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Protein 7 grams protein, Sodium 0.17 milligram of sodium
RICE PUDDING WITH RAISINS AND CINNAMON (ARROZ CON LECHE)
Yes, it's a bit time consuming . . . but worth every minute of it! Even though the recipe calls for vanilla beans, I've successfully substitued 1 tablespoon of vanilla. Found this recipe while cleaning out my old recipe box. Comes from May 2003 Bon Appetit. NOTE: The rice will seem soupy at first, but don't panic it will set up as it chills.
Provided by Galley Wench
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring 2 cups water to boil in medium saucepan.
- Remove from heat.
- Add rice; let stand 15 minutes.
- Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
- Bring 4 cups water to boil in large saucepan.
- Add rice, lemon peel strips, and salt and return to boil.
- Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
- Drain and discard lemon peel.
- Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
- Scrape in seeds from vanilla beans; add beans.
- Bring to a boil.
- Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
- Remove vanilla beans and cinnamon sticks.
- Stir in rice, raisins and sugar.
- Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
- Spoon pudding to bowls,.
- Sprinkle with ground cinnamon and grated lemon peel.
- Garnish with cinnamon sticks, if desired.
Nutrition Facts : Calories 483.4, Fat 11.1, SaturatedFat 6.5, Cholesterol 37.4, Sodium 302.4, Carbohydrate 83.4, Fiber 1.6, Sugar 40.1, Protein 13.8
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