COCONUT-CARAMEL RICE PUDDING
The secret to this delish rice pudding's intensely caramel flavor? A package of KRAFT Caramels stirred into the warm pudding. You're welcome.
Provided by My Food and Family
Categories Home
Time 5h
Yield 16 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
- Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly. Remove from heat. Stir in coconut. Pour into serving bowl; cool completely.
- Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 19 g, Protein 5 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
COCONUT RICE PUDDINGS WITH CRISPY COCONUT
Provided by Alice Medrich
Categories Rice Dessert Vegetarian Coconut Summer Winter Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 14
Steps:
- Crispy coconut:
- Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white, sugar, vanilla, and salt in medium bowl to blend. Add coconut shavings and toss until evenly moistened. Spread coconut mixture evenly on prepared baking sheet. Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 22 minutes. Cool on baking sheet. DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
- Puddings:
- Combine light coconut milk, regular coconut milk, sugar, shredded coconut, rice, and 3/4 teaspoon salt in heavy large saucepan. If using vanilla bean, scrape in seeds from bean; add bean to saucepan. Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover partially and cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scraping bottom and sides of pan frequently, about 45 minutes. Remove vanilla bean, if using, or stir in vanilla extract.
- Divide pudding among ten 3/4-cup ramekins or dessert glasses. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. If desired, rewarm in microwave just until heated through before serving.
- Sprinkle crispy coconut over puddings. Serve warm or at room temperature.
- * Available at specialty foods stores and natural foods stores. ** Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE
Steps:
- For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
- For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.
CARAMEL RICE PUDDING
Provided by Nathalie Benezet
Categories Milk/Cream Dessert Christmas Cocktail Party New Year's Eve Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 11
Steps:
- Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
- Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30-40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
- Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
- To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
- Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.
COCONUT PUDDING WITH CARAMEL SAUCE
Serve up a distinctive dessert with this coconut pudding recipe from fashion designer Ralph Rucci.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.
- Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.
- Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.
- Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.
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 :
EASY COCONUT RICE PUDDING
This coconut rice pudding is a great use for leftover rice. My kids love it!
Provided by Victoria Andrus
Time 11m
Yield 6
Number Of Ingredients 7
Steps:
- Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
- Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g
COCONUT-RAISIN RICE PUDDING
In Shepherdsville, Kentucky, Debbie Skaggas warms up winter nights with this old-fashioned dessert. "My husband likes this dish served warm or cold," she shares. "it's a good way to use up extra rice."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place butter in 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325° for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160°. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 383 calories, Fat 14g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 299mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g protein.
CARAMEL RICE PUDDING
Classic rice pudding made slow cooker easy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 7
Steps:
- Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
- Mix all ingredients except sugar and cinnamon in cooker.
- Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
- Sprinkle pudding with sugar and cinnamon. Serve warm.
Nutrition Facts : Calories 385, Carbohydrate 68 g, Cholesterol 30 mg, Fiber 1 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg
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