LEMON RICE PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
- Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
- Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.
RICE PUDDING WITH SAFFRON AND CARDAMOM
One of my favorite recipes, nutritious and so easy to make.
Provided by moza
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
- Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g
CREAMY RICE PUDDING WITH CARDAMOM
Make and share this Creamy Rice Pudding With Cardamom recipe from Food.com.
Provided by Ppaperdoll
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
- Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
- Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
- Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
- Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
Nutrition Facts : Calories 405.3, Fat 22.5, SaturatedFat 12.2, Cholesterol 114.4, Sodium 90.8, Carbohydrate 44.2, Fiber 0.7, Sugar 38.1, Protein 8.8
RICE PUDDING WITH CARDAMOM
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
Provided by Boomette
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
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LEMON & CARDAMOM RICE PUDDING RECIPE | TILDA
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- Place the rice in a large saucepan with 200ml cold water. Bring to the boil, reduce heat to low, then cover and simmer very gently for 12 minutes or until the water is absorbed.
- Pour the milk into a separate saucepan and add the cardamom pod. Scrape the vanilla seeds into the milk with a sharp knife. Heat to simmering point over a low heat and pour over the rice. Add the sugar and cook over a medium heat for 12-15 minutes, until the rice is tender and the milk has thickened.
- In a small bowl, beat together the egg yolk, cream and lemon zest. Stir in a large spoonful of the rice mixture, mix well, then add to the remaining rice mixture. Cook over a low heat for 6-8 minutes, stirring all the time, until the pudding is thick and creamy.
- Take the pan off the heat, remove the cardamom pod and stir in the butter. Spoon into individual dessert bowls or glasses, garnish with the extra lemon zest and serve warm with chocolate biscuits if desired.
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