Fruit N Nut Rice Pudding Recipes

FRUIT 'N' NUT RICE PUDDING

Steps:

• Preheat oven to 180 degree Celsius.
• Place the rice in an ovenproof pie dish.
• Add the apricots, currants and walnuts.
• Stir the milk through and blend in the cinnamon.
• Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
• Stir in sugar or substitute and rewarm for 5 minutes.
• Cover with foil (or lid) and allow to stand for 5 minutes before serving.

RICE PUDDING I

Steps:

• In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.
• Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.

15-MINUTE AUTUMN RICE PUDDING

Steps:

• Bring 1 cup milk to boil in medium saucepan. Stir in rice, apples, raisins, cinnamon and nutmeg; cover. Remove from heat. Let stand 5 min.
• Meanwhile, beat pudding mix and remaining milk in large bowl with whisk 2 min.
• Add rice mixture to prepared pudding; mix well. Stir in nuts. Cover surface of pudding with plastic wrap; cool 5 min. Serve warm or chilled.

30-MINUTE RICE PUDDING WITH DRIED FRUIT

Steps:

• Place rice in strainer and rinse under cold running water until water runs clear. Place rice, milk, raisins, and orange peel in large saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring rice mixture to simmer over medium heat, stirring occasionally. Reduce heat to lowest possible temperature, cover, and simmer, stirring occasionally, until rice is tender, about 23 minutes. Remove from heat. Add egg yolks; stir until thickened, about 1 minute. Stir in sugar.
• Divide pudding among eight 3/4-cup ramekins or custard cups. Chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

NUT MILK RICE PUDDING

Steps:

• Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
• In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
• Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
• If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
• Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
• Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
• You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
• Bon Appetit!

CHERRY NUT PUDDING

Steps:

• Cream together sugar, shortening, eggs, salt and baking soda.
• Add cherries, nuts and flour; mix well.
• Put in greased and floured 13x9-inch glass dish.
• Bake at 375°F for 30 minutes.
• Blend together sauce ingredients.
• Cook until thickened, stirring constantly.
• Remove from heat.
• Pour over cherry pudding.
• Enjoy.

RICE PUDDING WITH FRUIT

Steps:

• Bring the milk, sugar and vanilla to a boil in a saucepan. Add the rice, mix well, and bring the mixture back to a boil. Cover, reduce the heat to very low, and simmer for about 40 minutes, until the rice is very soft. (The mixture should still be soupy; if it is not, add enough additional milk to make it soupy.)
• Add the dried fruits to the pudding, mix, and set aside until cooled to room temperature. Spoon into six dessert dishes and serve, if desired, with 1 or 2 tablespoons of yogurt or sour cream on top.

CHEF JOHN'S CLASSIC RICE PUDDING

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

CREAMY RICE PUDDING AND FRUIT LAYERED DESSERT

Steps:

• Place fruit in 2-qt. decorative glass bowl; refrigerate until ready to use.
• Bring 1/3 cup of the water to boil in small saucepan; pour into large glass measuring cup. Stir in dry gelatin mix 2 min. or until dissolved. Add enough cold water to measuring cup to measure 1 cup. Pour over fruit; keep refrigerated.
• Meanwhile, place remaining 2 cups water and rice in medium saucepan. Bring to boil on medium heat; cover. Reduce heat to low; simmer 20 min. or until water is absorbed and rice is tender. Stir in milk and sugar; cook on medium-low heat 5 min. or until creamy, stirring constantly. Cool completely. Gently stir in whipped topping.
• Spoon rice pudding over fruit. Garnish with additional fruit, if desired.

OLD-FASHIONED RICE PUDDING II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
• Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

INDIAN RICE PUDDING WITH FRUIT

Steps:

• Heat the milk, condensed milk and honey with cardamom over med heat, stirring constantly so as not to scorch the milk. When it is just about at the boiling point, add rice and continue cooking, stirring often, about 45 min until rice is tender and about half the liquid has cooked away. Cool and refrigerate until cold. To serve, top the pudding with the fruit and garnish with a a couple of mint leaves.

WARM FRUITY RICE PUDDING

Steps:

• Mix milk, reserved fruit cocktail liquid, pudding mix, ginger and rice in medium saucepan until blended.
• Bring to boil on medium heat; cook until thickened, stirring constantly.
• Remove from heat; stir in fruit. Let stand 15 min. before serving.

CREAMY RICE PUDDING WITH TROPICAL FRUITS

Steps:

• Boil rice in water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.
• Reduce heat to very low and cook, covered and undisturbed, 12 minutes more.
• Stir in cream, sugar, vanilla, and salt and simmer, stirring, 2 minutes.
• Stir 1 cup fruit into pudding and serve topped with remaining fruit.