MALTED MILK RICE PUDDING
The ultimate taste of childhood, a comforting dessert with malted milk powder and crushed Maltesers for extra chocolatey crunch
Provided by Katy Greenwood
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Put the malt powder and pudding rice in a saucepan with a pinch of salt and pour in the milk, stirring. Bring to the boil and cook, stirring, for 20-25 mins, depending on how cooked you like your rice pudding, adding a little more milk if needed. Spoon into bowls and scatter over the crushed Maltesers.
Nutrition Facts : Calories 458 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
DOUBLE-CHOCOLATE RICE PUDDING
Steps:
- Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn't stick to the bottom of the pan, 45 to 50 minutes.
- Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.)
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 66 milligrams, Sugar 31 grams
CHOCOLATE RICE PUDDING
Provided by Giada De Laurentiis
Categories dessert
Time 3h42m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
- Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
CHOCOLATE MALT PUDDING CAKE
When I make this warm, comforting cake, I chop the malted milk balls by putting them in a bag and pounding them with a rubber mallet. Doing this completely eliminates the mess. -Sarah Skubinna, Cascade, Montana
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine milk, oil and extract. Combine flour, brown sugar, cocoa and baking powder; gradually beat into milk mixture until blended. Stir in milk balls and chocolate chips., Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir)., Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm. If desired, serve with ice cream and sprinkle with almonds.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 167mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.
DARK CHOCOLATE PUDDING WITH MALTED CREAM
This chocolate pudding is the perfect balance of richness and textures. It's easy, yet impressive and you can even make it ahead before your guests arrive
Provided by Tom Kerridge
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
- Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.
Nutrition Facts : Calories 798 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE MALTED PUDDING
This is the first recipe I've tried out of my new cookbook, A New Way To Cook. It turned out great. I loved chocolate malt balls and the malted flavor in general. The malted milk powder also helps to keep the creamy texture even though you are using 1% lowfat milk.
Provided by Miss Erin C.
Categories Dessert
Time 30m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, blend 1/2 cup of milk with the cornstarch.
- Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
- Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
- Let cool, stirring occasionally until the custard is just warm.
- Pour the pudding into small 1/2 c bowls.
- Cover with plastic wrap and refrigerate until set.
- You can make this up to 3 days in advance.
Nutrition Facts : Calories 265.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 6.1, Sodium 211.9, Carbohydrate 49.6, Fiber 2.7, Sugar 36.2, Protein 8.6
CHOCOLATE RICE PUDDING
Make and share this Chocolate Rice Pudding recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cooked rice and milk in top of double boiler.
- Mix in sugar, cocoa and salt.
- Cook over boiling water 45 mins, stirring occasionally.
- It should be creamy.
- Add vanilla and butter before serving.
Nutrition Facts : Calories 226.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 16.5, Sodium 247.3, Carbohydrate 39.8, Fiber 0.7, Sugar 16.7, Protein 4.7
CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
MALTED-CHOCOLATE RICE PUDDING
Growing up, the one thing I wanted when I went to the movies was a box of Whoppers, those malted milk balls. When I was looking around for a flavor to add to a chocolate rice pudding, I remembered that taste.
Yield serves 4 to 6 on it¿s own or 8 as part of fourplay
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil.
- Rinse the rice and add it to the water. Cook for 8 minutes and drain. The rice should be about half cooked.
- Meanwhile, put the milk, malt powder, sugar, and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often. Add the rice and reduce the heat. Simmer until the rice is tender, 9 to 10 minutes.
- Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler. Stir into the rice.
- Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate until cold.
- Discard the vanilla pod. Measure out 625g of the pudding base and put it in a large bowl.
- Put the milk and 1 tablespoon of the sugar in a saucepan. Bring to a simmer over medium heat.
- Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl. When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Stir in the chocolate and mix with an immersion blender. Strain over the rice and mix well.
- Whip the cream to medium peaks. Fold it into the pudding with the nibs. Divide the pudding among dessert bowls and refrigerate until chilled, at least 2 hours.
- Garnish each pudding with a rice cracker.
- If you don't want to make the rice crackers, serve the rice pudding with Cocoa Booty or with Pirate's Booty dusted with cocoa powder.
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