Cappuccino Rice Pudding Recipes

OLD-FASHIONED RICE PUDDING II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
• Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.

CREAMY CAPPUCCINO PUDDING

Steps:

• Beat egg in small bowl; set aside. Stir 1/4 cup of the skim milk, the cornstarch and salt in 2-quart saucepan until cornstarch is dissolved and mixture is smooth. Add remaining 3/4 cup skim milk, the water, condensed milk and instant coffee. Cook over medium heat, stirring constantly, until mixture begins to thicken. Cook 2 minutes, stirring constantly. Remove from heat.
• Slowly stir about 1 cup hot mixture into beaten egg. Gradually stir egg mixture back into hot mixture in saucepan. Heat to boiling. Cook 2 minutes, stirring constantly.
• Pour into 5 dessert dishes. Cover tops of pudding with plastic wrap to prevent skin from forming. Cool 5 minutes and serve, or refrigerate until serving . If desired, garnish with chocolate coffee beans or light whipped topping, sprinkled with coffee granules or crystals.

CAPPUCCINO-RICE PUDDING

Steps:

• Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
• Heat oven to 325°F.
• Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
• Bake uncovered 45 minutes, stirring every 15 minutes.
• Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.

CAPPUCCINO PUDDING

Steps:

• In a large saucepan over medum-high heat, combine rice, milk, and condensed milk, bring just to a boil. Reduce heat to medium; cook for 20 minutes, stirring frequently or until thickened.
• Remove from heat, stir in instant coffee granules until dissolved. Let cool slightly.
• Spoon equal amounts of warm rice pudding into 8 small coffee cups.
• Garnish with whipped cream and sprinkle with cinnamon and with chocolate shavings, if desired.

CAPPUCCINO RICE PUDDING

Steps:

• In boiling water dissolve coffee granules in a small measuring cup, set aside to cool.
• In a medium mixing bowl combine milk, pudding mix and cinnamon.
• Beat on low speed of hand mixer for about 2 minutes.
• Fold in coffee, cooled rice and 1 cup of whipped topping.
• Spoon mixture into serving dishes.
• Dollop whipped topping onto each serving, dust with Cocoa.