KOZY'S CREAMY COCONUT RICE PUDDING
Yummy coco-nutty comfort food!
Provided by Rene Bakewell
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h55m
Yield 4
Number Of Ingredients 11
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, 20 to 25 minutes.
- Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
- Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
- Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 48.9 mg, Fat 26 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 21.9 g, Sodium 192.4 mg, Sugar 15.5 g
CREAMY COCONUT-BANANA RICE PUDDING
Rice pudding is one of the easiest, most scrumptious desserts you could make, and this one-with cinnamon, coconut milk and bananas-is no exception.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover.
- Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled.
- Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 26 g, Protein 3 g
COCONUT RICE PUDDING
Coconut Rice Pudding
Provided by Minute® Rice
Yield 8
Number Of Ingredients 14
Steps:
- Coconut Rice Pudding is a great addition to your dessert menu. This delicious and creamy treat was created by food blogger Melissa Erdelac (Mama Gourmand) using Minute® Jasmine rice, canned coconut milk and other pantry staples. Step 1
- Prepare rice according to package directions. Step 2
- Return saucepan to stove and set over medium heat. Add coconut milk, sugar, and salt and stir to combine. Bring to a boil. Simmer gently for about 10 minutes, stirring occasionally. Mixture should be thick and creamy. Step 3
- Meanwhile, place heavy cream in a chilled bowl. Beat with an electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. Cover and refrigerate until ready to serve. Step 4
- Whisk together egg and milk in a small bowl. Stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in remaining cinnamon, remaining vanilla, butter, coconut extract and nutmeg. Allow to cool slightly. Step 5
- Preheat oven to 350ºF. Spread shredded coconut on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until starting to brown. Serve pudding topped with cinnamon cream and toasted coconut. Recipe Tip This rice pudding thickens in the refrigerator. Bring it back to its original texture by reheating it in the microwave or by simply stirring in additional milk.
CREAMY RICE PUDDING WITH CARAMELIZED BANANAS
Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of cold heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon, and nutmeg. Bring to a boil, then remove from heat, and let steep, covered, for 30 minutes.
- Bring a small saucepan of water to a boil; add rice, and blanch for 1 to 2 minutes. Drain, and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean, and stir them back into the mixture; discard bean and cinnamon. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly absorbed, about 1 hour.
- In a small bowl, whisk together egg yolks and remaining 2 cups milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Do not allow to boil. Add 1 tablespoon butter, and stir until melted. Remove pudding from heat, transfer to a bowl, and let cool slightly. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. Pudding will keep, refrigerated, for up to 3 days.
- When ready to serve, cut bananas into 1/2-inch-thick diagonal slices. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet. Stir in remaining 3/4 cup sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2 to 3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.
BANANA RICE PUDDING MADE EASY
In my efforts to find a way to resolve my over ripened banana and leftover rice dilemna, I found many recipes to make banana rice pudding. While finding that the recipes varied so much, I just decided to hit the ground running. Note that you may need to add more sweetener/sugar for a sweeter taste.
Provided by DukeOfDudly
Categories Dessert
Time 45m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Add all the ingredients into a medium saucepan.
- Set to medium-high heat.
- Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
- Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
- when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
- allow to cool for 4-5 minutes or chill for 30 minutes.
- Share and Enjoy! :).
Nutrition Facts : Calories 257.2, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 351.1, Carbohydrate 47.2, Fiber 1.7, Sugar 9, Protein 6.8
BANANA RICE PUDDING
THIS is an old recipe my mother used. With seven children in the house, she made larger quantities, but I adjusted the ingredients to be just right for the two of us. Its "snowy" look makes this a perfect dessert for the winter months. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.
Nutrition Facts : Calories 431 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 17mg sodium, Carbohydrate 73g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
JAPANESE BANANA RICE PUDDING
Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.
Provided by Cynthia
Categories World Cuisine Recipes Asian
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
- Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
- Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
- Stir whipped cream into rice pudding until well blended.
- Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 43.2 g, Cholesterol 128.3 mg, Fat 11.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 119.5 mg, Sugar 24.3 g
CREAMY COCONUT RICE PUDDING PARFAITS
When my daughter's friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They're fresh, creamy and comforting. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally., Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.
Nutrition Facts : Calories 291 calories, Fat 13g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 157mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 7g protein.
CREAMY COCONUT RICE PUDDING
What makes this luscious coconut rice pudding so incredibly creamy? We think it's the addition of cream cheese AND milk.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Bring water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.
- Add milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.
- Top each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.7258 g, Sugar 0 g, Protein 4 g
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