Fruit And Rice Pudding Sushi With Raspberry Sauce Recipes

RICE PUDDING WITH RASPBERRY SAUCE

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.

RICE PUDDING WITH RASPBERRY SAUCE

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.

FRESH FRUIT SUSHI RECIPE BY TASTY

Steps:

• In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
• Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it's too runny.
• Slice fruit of choice into long pieces.
• *Note: Use a potato peeler to shave thin slices off the mango.
• Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
• Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
• Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
• Coat the rolls with either the mango slices, or the toasted coconut.
• Slice each roll into 6 pieces.
• With the rest of the rice, roll into balls (like nigiri).
• Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
• Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
• Enjoy!

FRUIT AND RICE PUDDING "SUSHI" WITH RASPBERRY SAUCE

Steps:

• Sushi: Rinse the rice under cold water.
• In a pot, heat the milk with the lemon zest and extract.
• When it reached boiling point, pour the rice in it and reduce the heat. Simmer, stirring once in a while, for about 20 minutes, or until most of the liquid is absorbed.
• Add the sugar to taste and mix. Let cool, stirring occasionally.
• With the palms of your hands (run them under water to make the task easier), shape small sushi. I prefer to eat them lukewarm, so if necessary, reheat them gently. Place a slice of fruit on each, apple or grapefruit, or mango if it is the season.
• Sprinkle with grated coconut and add a leaf of mint.
• Sauce: Place ingredients in a fine sieve and press through to remove the seeds.
• Serve "sushi" with raspberry sauce.

RASPBERRY RICE PUDDING

Steps:

• Cook rice in boiling water on top of the stove for 15 minutes. Rinse with cold water and drain.
• Whisk together eggs, cream, milk, nutmeg and sugar. In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice. Cover with plastic wrap. Cook at 100 percent power for 5 minutes. Stir together raspberries, vanilla and eau-de-vie.
• Pierce plastic to release steam. Uncover and stir custard until smooth. Lightly stir in raspberries and flavorings. Cover with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer. If desired, brown under broiler.

SWEDISH RICE PUDDING WITH TWO FRUIT SAUCES

Steps:

• In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3".
• Preheat oven to 375°F.
• In a mixer bowl, lightly beat the eggs till frothy.
• Add the sugar, vanilla, butter, salt and remaining milk and combine.
• Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
• Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top.
• Remove from the hot water and cool on a wire rack.
• Serve at room temperature or chilled with a fruit sauce.
• **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
• GRAPE JUICE SAUCE:.
• In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice.
• add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
• LINGONBERRY SAUCE:.
• Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature.
• NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries.