SLOW-COOKER COCONUT BROWN RICE PUDDING
Rice's natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
- Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.
BROWN RICE PUDDING
Brown rice gives this creamy pudding a deep, nutty flavor, while lemon and mango make it subtly sweet and refreshing. It's a healthy snack or dessert any time of the year.-Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.
Nutrition Facts : Calories 235 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 250mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
RICE PUDDING (MADE WITH COCONUT MILK)
This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.
Provided by Christie
Categories Dessert
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
- Remove cinnamon stick.
- Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
- Add lemon rind and simmer until almost all liquid is absorbed.
- (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
- Serve with cinnamon, or mango slices and vanilla ice cream.
Nutrition Facts : Calories 434.6, Fat 12.8, SaturatedFat 11.9, Cholesterol 3, Sodium 57.7, Carbohydrate 75.8, Fiber 0.8, Sugar 54.8, Protein 4.6
CREAMY BROWN RICE PUDDING
This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.
Provided by Diana Hagewood Smith
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
- Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g
CREAMY COCONUT MILK RICE PUDDING
This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!
Provided by awakenedone
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
- Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
- Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g
BROWN RICE PUDDING WITH COCONUT MILK
From healthycooking.com. with a few modifications and substitutions. Both crock pot and oven cooking methods are given. Other dried fruit can be substituted such as dried dates, figs, raisins, etc. Depending on how rich you want the pudding, half and half or heavy cream can be substituted for all or part of the regular milk. (But then it wouldn't be healthy, would it? ;) )
Provided by COOKGIRl
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Butter the inside of the crock pot or casserole dish.
- Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
- In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
- Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
- OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
- If desired, garnish each serving with toasted almonds.
- Serves 6.
Nutrition Facts : Calories 715.8, Fat 19.5, SaturatedFat 13.8, Cholesterol 42.8, Sodium 84.1, Carbohydrate 121.8, Fiber 6.3, Sugar 22.7, Protein 14.7
COCONUT BROWN RICE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
- Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
- To serve, top with brown sugar, banana, and a scoop of ice cream.
Nutrition Facts : Calories 284 calorie, Fat 8 grams, SaturatedFat 6.5 grams, Cholesterol 8 milligrams, Sodium 169 milligrams, Carbohydrate 47 grams, Fiber 1 grams, Protein 8 grams, Sugar 23 grams
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Nutrition Facts :
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Reviews 1Category Dairy Free, Dessert, Gluten FreeCuisine AmericanEstimated Reading Time 4 mins
- Place the water, salt, and cinnamon stick in a medium pot and bring to a boil. Reduce to low and add brown rice; cover and simmer about 30 minutes. Add 3/4 cup coconut milk, stir, and cover again for another 15-20 minutes or the liquid is almost all absorbed.
- Add vanilla, cinnamon and brown sugar. Fold the raisins into the into the rice, and add remaining 3/4 cup of coconut milk. Stir occasionally for about 10 more minutes or until raisins begin to plump. Serve warm immediately.
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