BAKED LEMON & VANILLA RICE PUDDING
The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic
Provided by Good Food team
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
- Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein
INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM
Steps:
- In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
- Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Remove and discard the cinnamon stick and vanilla bean.
- In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
- Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.
GREEK LEMON-RICE PUDDING
A dessert adapted from one of the wonderful Moosewood cookbooks. Times do not include extra time needed for pudding to cool.
Provided by echo echo
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
- Bring to a boil and lower the heat to a mild simmer.
- Cover and cook until rice is tender, approximately 20 minutes.
- Remove from stove and beat in the eggs.
- Continue to beat 1-2 minutes.
- Stir in sugar, lemon juice and peel, and vanilla.
- Transfer to a serving bowl.
- Sprinkle top generously with cinnamon.
- Cool to room temperature.
- Cover tightly and refrigerate until cold.
Nutrition Facts : Calories 305.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 113.4, Sodium 356.6, Carbohydrate 56.5, Fiber 1.3, Sugar 18.1, Protein 6.4
LEMON AND ALMOND RICE PUDDING
Provided by Giada De Laurentiis
Categories dessert
Time 4h53m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
LEMON & RHUBARB RICE PUDDING
Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn't catch on the bottom.
- Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
- Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
Nutrition Facts : Calories 358 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
RICE PUDDING WITH LEMON SAUCE
Steps:
- Make the Rice Pudding
- Heat the oven to 325°F.
- In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg. Scrape the seeds from the vanilla bean and stir them into the mixture. Pour into a 1 1/2-quart baking dish. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes or until bubbly around the edges and the top is golden.
- Make the Lemon Sauce
- In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt. Bring the mixture up to a boil. Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well. Drizzle the lemon sauce over each serving of pudding.
LEMON BREAD PUDDING
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Nutrition Facts :
LEMON RICE PUDDING
A nice tangy twist to traditional rice pudding. Using Minute Rice makes it ultra fast and easy to prepare!
Provided by KitchenCraftsnMore
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine rice with lemonade in a 1-quart mixing bowl.
- Cover and microwave on high for 3 minutes, then cool.
- Meanwhile, prepare instant pudding with milk in a 2-quart mixing bowl; then fold in yogurt.
- Fold rice into pudding and spoon into individual serving dishes.
- Chill until serving time, at least 30 minutes.
- Garnish with twisted lemon slices.
Nutrition Facts : Calories 105.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.3, Sodium 186.9, Carbohydrate 22.4, Fiber 0.1, Sugar 4.6, Protein 3.5
RICE PUDDING WITH LEMON SAUCE
Make and share this Rice Pudding With Lemon Sauce recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- cook rice.set aside.
- beat eggs, till light and lemon colored.add sugar, nutmeg, salt and milk and cooked rice to a large mixing bowl.
- Pour into 2 quart baking dish.in which 1 stick of butter has been melted.
- bake at 400* for 30 minutes.(center should be a little shaky).
- to prepare LEMON SAUCE:.
- mix cornstarch with water, stir till dissolved -- in a saucepan, mix sugar, salt, lemon juice, butter and egg.add cornstarch mixture --
- stir and cook slowly, till thick -- remove from heat and add a few drops of yellow food coloring is desired.
- this is good over bread pudding, rice pudding or leftover crumbled cake.
- makes about 1 cup -- .
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