CINNAMON-RAISIN RICE PUDDING
This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
- Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
- Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
- Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.
CINNAMON-RAISIN RICE PUDDING
Rice pudding may sound like an odd dessert, but it's so good! -Irene Schroeder, Hubbard, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 502 calories, Fat 19g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 118mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 3g fiber), Protein 13g protein.
CREAMY CINNAMON RICE PUDDING
If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!
Provided by TINYCHEF
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
- In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
- Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 58.7 g, Cholesterol 118.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 159 mg, Sugar 44.9 g
JASMINE RICE PUDDING
This is a wonderfully delicious jasmine rice pudding recipe courtesy of Pichet Ong.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
- Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
- Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
- Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.
CINNAMON JASMINE RICE PUDDING
This baked rice pudding is just a little different from other rice puddings..been in the family for years..you'll love it !
Provided by Patricia Manson1
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT OVEN: 350F Degrees.
- Place in saucepan 2 1/2 cups water.
- Bring water to a boil and add 1 cup of the Jasmine Rice.
- Reduce heat and simmer for about 20 minutes.
- Rice should be almost dry.
- Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
- Pour into a greased 1 quart casserole.
- Sprinkle cinnamon over top of rice.
- Bake in oven for about 40 minutes.
- (Check pudding in 35 minutes).
- Pudding should not be dry (moisture should show in the middle of pudding).
- Take out of oven and allow to sit about 15 minutes.
- Serve warm with a little of the whole cream.
Nutrition Facts : Calories 533.5, Fat 24.4, SaturatedFat 14.3, Cholesterol 169.5, Sodium 170.5, Carbohydrate 69.9, Fiber 1.2, Sugar 37.7, Protein 10.1
CINNAMON RICE PUDDING
creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.
Provided by deborah.junger
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and a pinch of salt.
- add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
- in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
- on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
- add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
- in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
- remove pot from heat and remove cinnamon sticks.
- add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
- Fold in raisins (if desired) and butter.
- pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
- you can serve chilled or warm what ever your desire.
CINNAMON-SPICED JACONDE BISCUIT
Provided by Food Network
Categories dessert
Time 9h40m
Yield about 24 servings
Number Of Ingredients 26
Steps:
- For the cream: In a blender, puree the cranberries until completely smooth. Place the cream in a pot and bring to a light boil. Add the cranberry puree, then pour the hot cream mixture over the chocolate and mix until smooth. Strain through a fine mesh sieve and rest overnight in the refrigerator.
- In a stand mixer fitted with the whisk attachment, whip the Parisian cream until soft peaks form. Transfer the cream to a piping bag fitted with a star tip.
- For the apples: Heat the granulated sugar in a pan with the vanilla seeds until caramelized and light amber. Add the brown sugar and cook until it all melts. Deglaze the pan with the butter. Add the apples and cook for 3 minutes. Add the brandy and cinnamon, and marinate overnight in the refrigerator.
- For the cake: Preheat the oven to 500 degrees F. Whisk the eggs, almond flour, and confectioners' sugar together. Fold in the cake flour and butter. Whip the egg whites, granulated sugar and egg white powder to form soft peaks. Fold the egg whites into the batter. Pour the batter into a full-size sheet pan and bake until light brown, about 7 minutes.
- Cool the cake and then cut out rounds with a 2-inch round cutter, about 72 total rounds.
- For the gelee: Soak the gelatin in cold water until completely soft, about 5 minutes. In a small saucepot, warm the apple cider and granulated sugar until a candy thermometer inserted in the mixture reads 110 degrees F. Add the gelatin and remove from the heat. Mix it all together and pour into small, rectangular candy molds, then chill in the refrigerator until firm, 20 minutes.
- For the foam: Puree the apples in a food processor and set aside. In a small saucepot set over medium-high heat, bring the heavy cream to a boil. In a small mixing bowl, add the egg yolks and granulated sugar, and mix together. When the heavy cream comes to a boil, immediately remove from the heat and pour half into the yolk mixture. Whisk the egg yolk mixture and return the saucepot to the stovetop. Bring the cream back to a boil and whisk in the tempered yolk mixture. Cook until the mixture starts to thicken, then remove from the heat. Pour the mixture into a small mixing bowl and add the pureed apples and the apple compound. Refrigerate until completely cool, 20 minutes. Puree with an immersion blender to make the foam.
- To assemble, pipe a layer of Parisian cream on a cake round, then top with another piece of cake and another layer of cream. Finish with a final layer of cake and top with some caramelized apples. Repeat for the remaining pieces of cake and cream. Serve each with a piece of gelee and some foam.
JASMINE RICE PUDDING WITH TOASTED COCONUT
Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.
Provided by corinnegeary
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h40m
Yield 6
Number Of Ingredients 6
Steps:
- In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
- Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
- Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 30.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 59.8 mg, Sugar 15.5 g
CINNAMON RICE PUDDING
Provided by Susan Herrmann Loomis
Categories Milk/Cream Rice Dessert Bake Back to School Winter Cinnamon
Yield Makes 6-8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F.
- Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.)
- Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours.
- Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!
JASMINE RICE PUDDING
Jasmine extract is a Thai staple that adds a floral note to this creamy rice pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and let steep 20 minutes. Strain milk if using tea leaves; set aside.
- Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and cook until rice is tender and liquid has evaporated, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.
- Spoon pudding into dessert dishes, and cover with plastic wrap to prevent skin from forming; set aside in refrigerator. Place remaining cup sugar in a medium skillet over medium-low heat. Cook, without stirring, until dark amber in color, about 15 minutes. Pour caramel over top of each pudding. Serve immediately or at room temperature.
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