HONEY RICE PUDDING
Pure maple syrup can be substituted for the honey for an equally sweet dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to aboil in a medium saucepan. Reduce heat, and simmer, stirringoften, until rice is tender and liquid has been absorbed,20 to 25 minutes.
- Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.
HONEY RICE
This is a very delicious rice dish! It's similar to an Indian-style rice pudding recipe. Enjoy! Top with slivered almonds and cinnamon if you'd like.
Provided by VERDIEIIIS
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine rice, raisins, milk, honey, and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon rind and juice.
- Serve the rice in bowls and garnish (optional) with cinnamon and slivered almonds.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 65.8 g, Cholesterol 18.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 72.1 mg, Sugar 36.6 g
HONEY RICE PUDDING
A recipe by Martha Stewart. The honey can be replaced with real maple syrup. I always refrigerate and serve it with the drizzled honey and cinnimon over top.
Provided by FrVanilla
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.
Nutrition Facts : Calories 304.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 22.9, Sodium 138.2, Carbohydrate 50.2, Fiber 0.7, Sugar 30.9, Protein 8.9
ORANGE RICE PUDDING WITH HONEY
This recipe has Greek origins. It is always a little different depending upon the type of honey, rice, and oranges used, but it's always good. I like dark honeys such as buckwheat, but others may prefer something lighter such as clover, acacia, or orange blossom. The recipe comes from Cooking in a Casserole (1967) by Robert Ackart, though I have made some changes to it. The recipe gives instructions to bake it in the oven, but one can also cook it in a pot on the stove top on low heat and be done in 30 minutes--lots of stirring. Orange juice and liqueur are added last to keep the flavors strong.
Provided by Cooking Beast
Categories Dessert
Time 3h15m
Yield 1 pudding, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2 or 3 quart casserole dish, combine milk and rice honey and bake, uncovered, at 250 degrees F for 3 hours, or until the rice is tender and most of the liquid is absorbed.
- After first hour, add orange rind and honey.
- Optional; When done, add raisins and walnuts.
- Dust pudding with ground cinnamon and nutmeg.
- In small sauce pan, simmer sugar and orange juice for 5 minutes. Add liqueur and orange rind and cook a few minutes more.
- Serve pudding warm or chilled, Serve sauce separately.
Nutrition Facts : Calories 346.8, Fat 9.3, SaturatedFat 4, Cholesterol 22.8, Sodium 81.7, Carbohydrate 60.9, Fiber 1.2, Sugar 37.9, Protein 7.7
HONEY VANILLA RICE-PUDDING CRèME BRûLéE
Categories Milk/Cream Egg Rice Dessert Bake Broil Vanilla Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
- Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
- Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.
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