SLOW-COOKER COCONUT BROWN RICE PUDDING
Rice's natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
- Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.
COCONUT, RUM & RAISIN RICE PUDDING
Toast rice in brown butter, cook in coconut cream and lace with rum and raisin syrup to make this rice pudding. It's a world away from school-dinner versions
Provided by Barney Desmazery
Categories Dessert
Time 45m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
- In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
- To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.
Nutrition Facts : Calories 678 calories, Fat 42 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
COCONUT BROWN RICE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
- Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
- To serve, top with brown sugar, banana, and a scoop of ice cream.
Nutrition Facts : Calories 284 calorie, Fat 8 grams, SaturatedFat 6.5 grams, Cholesterol 8 milligrams, Sodium 169 milligrams, Carbohydrate 47 grams, Fiber 1 grams, Protein 8 grams, Sugar 23 grams
SIMPLE BAKED COCONUT RICE CUSTARD PUDDING
A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.
Provided by rainboconfection
Categories Dessert
Time 55m
Yield 12 6 OUNCE, 12 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
- Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
- Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
- Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
- Remove from oven and cool on rack.
- Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
- SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
- VARIATIONS:.
- 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
- 2. BASIC RICE PUDDING.
- Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
- 3.RICE AND RAISIN CUSTARD.
- Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
- 4. SUGAR FREE CUSTARD.
- FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
- 5. FRUITED RICE CUSTARD.
- FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
- THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
- MAY GOD WATCH OVER YOU.
RUM CUSTARD
I clipped this from the newspaper many, many years ago. I thought I'd better do something before the paper crumbles away to nothing.
Provided by Countrywife
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine everything except nutmeg.
- Pour into 4 individual custard cups.
- Top with a sprinkle of nutmeg.
- Set in a pan with 1 inch of water.
- Bake at 325F for 30 minutes until knife inserted in center comes out clean.
- Do not over bake.
- Serve warm or cold with little crispy cookies.
Nutrition Facts : Calories 158.2, Fat 7.1, SaturatedFat 3.2, Cholesterol 171.4, Sodium 242.7, Carbohydrate 14, Sugar 9.7, Protein 7.7
BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners. Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. In a small bowl, combine the soymilk and vinegar and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk. Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely. To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. not tested it for home use, therefore, we cannot make any representation as to the results. Coconut Custard Filling: 2 cups full-fat canned coconut milk 4 ounces sugar 1/4 cup cornstarch In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Spiced Rum Frosting: 8 ounces non-hydrogenated vegan margarine, such as Earth Balance 8 ounces non hydrogenated vegetable shortening, such as Earth Balance 1 pound 8 ounces 10x powdered sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 cup dark rum In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts. Cracked Brown Sugar Brittle: 1 cup brown sugar 1/2 cup corn syrup 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon non-hydrogenated vegan margarine, such as Earth Balance Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers
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