OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
CUSTARDY RICE PUDDING & CHERRY COMPOTE
Pair luxuriously creamy rice pudding with sharp cherry compote to cut through the sweetness of the custard
Provided by Esther Clark
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, custard powder, vanilla, milk and cream in a bowl and whisk to combine. Pour the mixture into the prepared dish. Bake for 1 hr 30 mins until a brown skin has formed on the surface and the rice is cooked through and tender.
- Tip the frozen cherries into a small saucepan with the sugar and lemon juice. Cook gently over a low heat for 10-15 mins, or until the cherries have softened and the liquid has reduced enough to coat the back of a spoon. Let stand for a minute or two, then serve the rice pudding in bowls with the compote spooned over the top.
Nutrition Facts : Calories 554 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
CREAMY APRICOT RICE PUDDING
Provided by Anne Thornton, Host of Dessert First
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
- When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.
RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE
Categories Cake Fruit Rice Dessert Bake Apricot Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
- Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
- Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.
APRICOT RICE PUDDING
Provided by Food Network
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
CHERRY-APRICOT COMPOTE
Categories Condiment/Spread Fruit Dessert Low Sodium Apricot Cherry White Wine Spring Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)
APRICOT & ORANGE RICE PUDDING
Rice pudding with a fruity zing - made in the microwave
Provided by CJ Jackson
Categories Dessert, Treat
Time 17m
Number Of Ingredients 8
Steps:
- Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
- Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.
Nutrition Facts : Calories 325 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium
DRIED FIG, APRICOT AND CHERRY COMPOTE
Steps:
- Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.
RICE PUDDING WITH APRICOT COMPOTE
Rice pudding is a homely pudding. Topped by a fruit compote such as stewed apricots, it becomes elegant, dinner-party fare. It is also good served with rose petal jam, which you can buy in Middle Eastern stores. Gum mastic (see recipe on page 321) gives the pudding an intriguing, and to me, very delicious flavor, but it is optional. Serve the pudding cold.
Yield serves 6
Number Of Ingredients 10
Steps:
- Boil the rice in the water for 8 minutes, or until the water is absorbed. Add the milk and simmer over very low heat for about 30 minutes, stirring occasionally to make sure that the bottom does not stick and burn.
- When the rice is very soft and the milk not entirely absorbed, add the sugar and stir until dissolved. If it is a bit dry, add a little more milk. Add the orange blossom or rose water, or a mix of the two, and cook for a minute longer. Turn off the heat, sprinkle on the mastic, if using, and stir very well before pouring into a serving bowl. There should still be quite a bit of liquid. It will be absorbed as the pudding cools; the result should be creamy. Pour the pudding into a wide serving dish and chill in the refrigerator, covered with plastic wrap.
- For the apricot compote, wash the apricots, cut them in half, and remove the pits. Put them in a large heavy-bottomed pan with the water, sugar, and lemon juice. Cook, covered, over low heat for 10 minutes, or until the apricots fall apart. Let the fruit cool, then chill it in the refrigerator before spreading it over the rice pudding.
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