Rich Chocolate Cherry Brown Rice Pudding Recipes

Steps:

• In a medium pot, bring 1 1/3 cups water to a boil. Add the rice, cover and turn the heat to low. Cook until all the water has been absorbed and rice is tender, about 15 minutes. Let cool until warm.
• To the pot with the rice, stir in the milk, sugar and salt. Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes. Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes. Serve warm or cover and cool in refrigerate for at least 1 hour.

Steps:

• In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray., Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.

Steps:

• Bring 2 cups cooked rice, 1 2/3 cups milk, 1/2 teaspoon vanilla and a pinch of salt to a simmer in a saucepan over medium heat. Cook, stirring occasionally, until creamy, 6 to 8 minutes. Remove from the heat, stir in 3/4 cup white chocolate chips and let sit a few minutes. Serve over cherries.
• Per serving over 1/2 cup cherries per serving (with 1% milk); Calories: 351 ;Total Fat: 10.5 grams; Saturated Fat: 6 grams; Protein: 8 grams; Total carbohydrates: 57 grams; Sugar: 31 grams; Fiber: 2 grams; Cholesterol: 12 milligrams; Sodium: 140 milligrams

Steps:

• Use cooked leftover rice.
• Use dried cherries, they can be a bit expensive so sometimes we use dried cranberries. But prefer cherries,.
• Combine all the ingredients in a large buttered casserole dish that will fit into your slow crock pot.
• Cover it tightly with buttered side down foil.
• Place a rack in the bottom of cooker and add 1 cup of water to bottom of cooker.
• Place covered bowl onto rack and place lid on slow cooker.
• Cook 4 hours on low heat.
• Remove casserole, and let stand at room temperature 15 minutes.
• Serve with a topping of whipped cream and sliced toasted almonds.

Steps:

• Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
• Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving.
• Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.

Steps:

• Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
• In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
• Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
• Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
• Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
• Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
• Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
• Stir everything together with a wooden spoon - it will be quite a wet mixture. Tip it into the buttered basin.
• Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
• Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
• Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
• Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil - if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
• To store, let the pudding cool and leave in a cool dark place to mature. Don't unwrap the foil. You can make this pudding up to two months before eating.
• To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
• For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.

Steps:

• In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
• Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
• Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
• Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
• Then add vanilla in and put into bowls.
• Eat now, or put into fridge until ready to eat.