CANADIAN MAPLE RICE PUDDING
I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.
Provided by Victoria
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
- Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 48.9 g, Cholesterol 13.9 mg, Fat 4.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.8 g, Sodium 57.3 mg, Sugar 24.9 g
RICE PUDDING WITH RAISIN & CINNAMON SYRUP
Known as Arroz con Leche in Mexico, this is perfect served in small glasses
Provided by Sarah Cook
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
- Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
- Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.
Nutrition Facts : Calories 317 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Protein 7 grams protein, Sodium 0.17 milligram of sodium
SYRUP AND RICE PUDDING
Make and share this Syrup and Rice Pudding recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash rice.
- Combine rice and remaining ingredients.
- Grease a casserole dish the size needed to accommodate these ingredients.
- Pour all ingredients into casserole.
- Bake slowly at 250° for 3 hours (stir often the first hour).
- Serve either hot Or cold.
Nutrition Facts : Calories 372.7, Fat 9.1, SaturatedFat 5.6, Cholesterol 34.2, Sodium 413.8, Carbohydrate 66.9, Fiber 1, Sugar 21, Protein 9.6
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- Scrape seeds from vanilla bean, reserving pod. In a large saucepan, combine vanilla bean seeds and pod, the milk, rice, cinnamon and ginger. Place cardamom and allspice in a tea ball or cheesecloth bag; add to milk mixture. Bring just to a simmer over medium-high; remove from heat. Let stand, covered, 30 minutes.
- In a medium bowl, whisk together egg yolks and sugar. Return rice mixture to simmering over medium. Gradually stir about 1/2 cup of the hot mixture into yolk mixture; return to saucepan. Cook and stir over medium just until mixture is simmering (195°) and slightly thickened. (Mixture will continue to thicken as it cools.) Remove from heat. Remove and discard vanilla bean pod and spices; cool 10 minutes.
- Serve pudding warm or transfer to a bowl, cover surface with plastic wrap and chill 4 to 24 hours. Top servings with Date-Pepper Syrup and, if desired, pistachios.
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