COCONUT RICE PUDDINGS WITH RASPBERRIES
Steps:
- Preheat oven to 325 degrees and bring a kettle of water to a boil. Whisk together eggs, sugar, vanilla seeds, and salt in a large bowl. Stir in shredded coconut, half-and-half, coconut milk, and rice.
- Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) in a roasting pan and divide rice mixture evenly among ramekins. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, then stir each pudding to distribute rice evenly. Divide raspberries among puddings, scattering them over tops. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding as it is ready (some will take longer than others because of placement in pan), and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm.
COCONUT RICE PUDDING WITH RASPBERRY SAUCE
This Creamy Coconut Rice Pudding recipe is vegan, gluten-free, dairy-free, and downright heavenly! Topped with a fresh, saucy, sweet, and mildly tart Raspberry Sauce and garnished with cranberries, red currants, and cinnamon to make this porridge even more special. It's also perfect for breakfast served with cherry compote as featured in my cookbook.
Provided by Bianca Zapatka
Number Of Ingredients 11
Steps:
- Add the rice, water, and coconut milk to a saucepan and bring to a boil. Cook over low heat for about 20-25 minutes, stirring frequently, until the rice is tender and the mixture is creamy. Stir in agave syrup and desiccated coconut to taste.
- While the rice is cooking, make the raspberry compote. In a small cup, whisk 2-3 tbsp of the water and the cornstarch until well combined. Set aside.
- Add the raspberries and the rest of the water to a saucepan and bring to a boil. Cook until the raspberries are soft and mash them with a fork. Then stir in the cornstarch mixture and bring to a boil for a second time until thickened to desired consistency (Note: it will thicken more as it cools). Add vanilla extract, a squeeze of lemon juice, and sugar to taste.
- Serve your creamy rice pudding in bowls or jars and layer it with raspberry compote. Garnish with your favorite fresh fruits and cinnamon as desired.
- Enjoy warm or cold!
Nutrition Facts : ServingSize 1 Serving, Calories 319.6 kcal, Carbohydrate 54.2 g, Protein 3.2 g, Fat 8.8 g, SaturatedFat 8.2 g, Sodium 88.5 mg, Fiber 4.7 g, Sugar 14.4 g
RICE PUDDING WITH RASPBERRY SAUCE
"This is one of my family's all-time favorites," writes Shirley Privatsky of Dickinson, North Dakota. "It's so festive looking-especially when served in a clear glass bowl or topped with raspberries like a sundae."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill., Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool., Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 210 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT PUDDING WITH RASPBERRY SAUCE
I love the combination of raspberry and coconut-it's a very stunning presentation. I use a pudding mold from my grandma. Cook time is chill time.
Provided by Kaarin
Categories Gelatin
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, stir together the sugar, gelatin, salt and milk.
- Cook over medium heat until the gelatin dissolves and the mixture is clear.
- Chill till partially set.
- Stir once and add the vanilla.
- Fold in the coconut and heavy cream.
- Pour into a pudding mold and chill till firm, about 4 hours.
- To make raspberry sauce: Cook raspberries with juice, and sugar, over medium heat until boiling.
- Mix the water and cornstarch; stir into the raspberries.
- Boil rapidly for 1 minute, stirring constantly.
- Cool and serve with pudding.
Nutrition Facts : Calories 474.6, Fat 27.5, SaturatedFat 18.1, Cholesterol 86.8, Sodium 220.6, Carbohydrate 56.1, Fiber 3, Sugar 49, Protein 4
DANISH RICE PUDDING W/RASPBERRY SAUCE (RIS A LA MANDE)
This is the traditional Danish Christmas dessert, served on Dec 24 before we walk around the Christmas tree and sing carols. The texture of the rice pudding is somewhat coarse due to the chopped up almonds. A whole blanched almond is placed in the dish and whoever gets this almond wins the almond present. This game is loved by young and old with everybody guessing who has the almond. Usually it is not revealed until all of the dish is gone. The dish can of course be served any time throughout the year but you will be hard pressed to find it on any other date if in Denmark. I blanch the almonds and chop by knife; freshly blanched almonds have a fresher flavour I find.
Provided by Deantini
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring milk to a boil slowly in a large pot.
- Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
- When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
- Fold in whipped cream.
- Chill and serve with warm raspberry sauce.
- SAUCE:.
- In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
- Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
- TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.
Nutrition Facts : Calories 539.3, Fat 35.1, SaturatedFat 16.9, Cholesterol 97.8, Sodium 138.8, Carbohydrate 49.5, Fiber 5, Sugar 31.8, Protein 10.3
RICE PUDDING WITH RASPBERRY SAUCE
Cozy up to a homemade old-fashioned dessert that's always a pleaser.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
- Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
- Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
- Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
- Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 22 g, TransFat 0 g
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