Almond Rice Pudding With Dried Cherries Recipes

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RICE PUDDING WITH CHERRIES



Rice Pudding With Cherries image

Provided by Food Network Kitchen

Categories     dessert

Yield 4 Servings

Number Of Ingredients 0

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

Nutrition Facts : Calories 351 calorie, Fat 10.5 grams, SaturatedFat 6 grams, Cholesterol 12 milligrams, Sodium 140 milligrams, Carbohydrate 57 grams, Fiber 2 grams, Protein 8 grams, Sugar 31 grams

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE



Rice Pudding with Almonds and Cherry Sauce image

Categories     Milk/Cream     Mixer     Dairy     Fruit     Nut     Rice     Dessert     Christmas     Cherry     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

4 3/4 cups whole milk
7 tablespoons plus 3/4 cup sugar
3/4 cup short-grain or medium-grain rice
1 vanilla bean, split lengthwise
1/2 cup sliced almonds, toasted
1 cup chilled whipping cream
1 16-ounce package frozen pitted cherries, thawed
1 lemon, quartered
1 tablespoon cornstarch mixed with 1 tablespoon water

Steps:

  • Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
  • Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

CHERRY ALMOND RICE PUDDING



Cherry Almond Rice Pudding image

This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but it looks like a great way to use up leftover rice. Dried cranberries or blueberries can be used in place of the cherries. 4 servings.

Provided by dicentra

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup rice
1/2 teaspoon salt
1 (12 ounce) can evaporated skim milk
1/3 cup brown sugar
1/2 teaspoon orange zest
1/2 cup milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup dried cherries
1/4 cup slivered almonds, toasted

Steps:

  • Cook the rice until tender.
  • Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
  • Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
  • Stir in the milk, vanilla and almond extracts and remove from heat.
  • Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 371.6, Fat 5, SaturatedFat 1.1, Cholesterol 7.7, Sodium 411.2, Carbohydrate 69, Fiber 1.5, Sugar 27.7, Protein 12.1

DRIED CHERRY RICE PUDDING



Dried Cherry Rice Pudding image

Provided by Food Network

Number Of Ingredients 7

3 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup uncooked white rice
1/2 cup dried cherries that have been rehydrated in 1/4 cup warm brandy
1/2 cup granulated sugar
1 cup heavy cream

Steps:

  • Combine the milk, vanilla, and cinnamon in a heavy pot. Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk. Reduce the heat to low, add the rice, and cook at a low simmer for 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy. Remove from the heat. Stir in the cherries and the sugar and cool as quickly as possible. Refrigerate until completely cold.
  • Whip the heavy cream into stiff peaks with an electric mixer. Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed.

DANISH RICE PUDDING WITH FRESH CHERRIES



Danish Rice Pudding With Fresh Cherries image

Provided by Bryan Miller And Pierre Franey

Categories     brunch, weekday, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8

1/2 cup blanched almond slivers
3/4 cup Basmati rice
1 quart whole milk
6 tablespoons sherry
1/2 cup sugar
1 1/2 cups mixed fresh cherries, pitted and sliced
1/2 cup red currant jelly
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned.
  • Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk.
  • Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate.
  • Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate.
  • Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool.
  • Whip heavy cream until it develops firm peaks. Fold whipped cream, 1/3 at a time, into rice pudding.
  • Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 74 milligrams, Sugar 33 grams, TransFat 0 grams

DANISH RICE PUDDING WITH DRIED CHERRY SAUCE



Danish Rice Pudding with Dried Cherry Sauce image

Categories     Sauce     Rice     Cherry     Chill     Simmer     Boil

Yield makes 6 servings

Number Of Ingredients 12

1/2 cup rice (white medium-grain or basmati)
3 cups milk
1/3 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
2 ounces medium-dry sherry
1 1/2 cups heavy cream
Dried Cherry Sauce
Dried Cherry Sauce
4 ounces dried cherries (3/4 cup)
1 cup pinot noir or other red wine
2 tablespoons sugar or red currant jelly

Steps:

  • Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
  • Dried Cherry Sauce
  • Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

DANISH RICE PUDDING WITH ALMONDS



Danish Rice Pudding with Almonds image

This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.

Provided by Linda Pedersen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 4h40m

Yield 6

Number Of Ingredients 9

2 cups milk
⅓ cup Arborio rice
¼ cup chopped blanched almonds
¼ cup sherry
½ (.25 ounce) envelope unflavored gelatin
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 (12 ounce) package frozen raspberries - thawed and drained

Steps:

  • In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
  • In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
  • Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g

ALMOND RICE PUDDING WITH DRIED CHERRIES



Almond Rice Pudding with Dried Cherries image

I made this for dessert this weekend and it was great (i was trying to use up some dried cherries). It's also pretty healthy!

Provided by spatchcock

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/3 cups nonfat milk
1 teaspoon almond extract
1 egg
1 egg white
1/2 cup brown sugar or 1/4 cup honey (i used the honey)
1/8 teaspoon salt
1 tablespoon butter, melted
1 tablespoon lemon juice
1/2 cup dried cherries
2 cups short-grain cooked rice

Steps:

  • Preheat oven to 325º.
  • Lightly grease a baking dish with lid (or use individual ramekins).
  • Combine milk, almond extract, eggs, sugar, salt, butter and lemon juice.
  • Beat well.
  • Add cherries and rice; stir to combine.
  • Pour mixture into baking dish.
  • Cover and bake until set, about 45-50 minutes.

Nutrition Facts : Calories 152.6, Fat 2.2, SaturatedFat 1.2, Cholesterol 31.1, Sodium 88.8, Carbohydrate 29, Fiber 0.1, Sugar 15.5, Protein 3.8

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