Mexican Chocolate Rice Pudding Recipe Recipe For Banana

CHOCOLATE RICE PUDDING

Steps:

• Place milk, rice, sugar, and salt in a medium saucepan or skillet. Bring to a boil while stirring constantly. Lower the heat to medium-low and let simmer uncovered for 6 minutes, stirring occasionally.
• After 6 minutes, take a spoon and whisk a couple of tablespoons of the rice mixture into the beaten eggs.
• Whisk the eggs into the skillet and combine. Let cook for an additional minute to thicken.
• Take off the heat and add in the chocolate, butter, cinnamon, and vanilla.
• Whisk to combine. Let sit for 5 to 10 minutes to cool and serve, enjoy!

CHOCOLATE RICE PUDDING

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

JAPANESE BANANA RICE PUDDING

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.

ABC PUDDING - AVOCADO, BANANA, CHOCOLATE DELIGHT

Steps:

• Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
• Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
• Chill in refrigerator for texture and flavor to develop, at least 1 hour.

MEXICAN CHOCOLATE PUDDING CAKE

Steps:

• To make the pudding, in a food processor, finely grind the chocolate. Add the butter, brown sugar, flour, buttermilk, eggs, vanilla and maple extracts, apple pie spice, coffee, baking powder, and a pinch of salt and process until the mixture is relatively smooth. (There will still be tiny flecks of chocolate in the mixture.)
• Pour the mixture into the slow cooker insert, cover, and cook on low for about 2 hours, or until the edges are set. The center of the pudding will still appear to be somewhat uncooked, and this is fine.
• Once the pudding is done, with a hand mixer or an immersion blender, whip the cream until frothy, then add a tablespoon or two of confectioner's sugar (to taste). Continue whipping until peaks form.
• To serve, spoon a serving of the pudding cake into a bowl, then top with a dollop of softly whipped cream and garnish with grated chocolate.
• Cold milk, hot coffee, or a glass of tawny port would be perfect with this pudding cake.

CHOCOLATE RICE PUDDING

Steps:

• Add milk to a heavy-bottomed medium saucepan; add in the rice, sugar, and salt.
• Bring to a boil, stirring frequently-do not walk away, because milk boils over quickly; decrease temperature so that the milk is at a slow, steady simmer.
• Stirring now and then, let the milk simmer for about 12-15 minutes, or until the rice is cooked through (the timing depends on your rice and the strength of your simmer; arborio rice when cooked properly will remain ever so slightly al dente, meaning it will be firm at its center); about ¼ of the milk will have boiled away, and that is fine.
• Remove pan from heat; using a heatproof spatula, stir in the butter.
• When the butter is melted and incorporated, pour a little of this hot mixture into the melted chocolate and stir gently.
• Scrape the chocolate into the pot and stir into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients.
• Stir in the raisins; then spoon the rice pudding into a serving bowl or individual cups.
• Press a piece of plastic wrap against the surface of the pudding to create an air-tight seal and, when the pudding reaches room temperature, put it in the refrigerator to chill.
• Remove the pudding from the refrigerator about 10 minutes before serving.
• Can be served without a topping or can be paired with caramelized rice krispies, chocolate sauce, vanilla creme anglaise, raspberry coulis, or small cubes of fruit, such as pears or apples sauteed quickly in butter and sugar.

BANANA RICE PUDDING

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.

BANANA RICE PUDDING

Steps:

• Mash bananas, then add lemon juice.
• Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice.
• Pour into baking dish and set in pan of water.
• Bake at 350 degF for about 35 minutes.
• Beat egg whites until stiff and add remaining sugar.
• Spread over pudding and bake about 15 minutes longer.

CHOCOLATE CHIP BANANA NUT RICE PUDDING

Steps:

• Combine rice, milk and sweetened condensed milk in 2-quart saucepan.
• Cook over medium heat until thick and creamy, 20-25 minutes, stirring frequently.
• Remove from heeat.
• Alternate layers of bananas, chocolate chips, pecans and rice pudding in parfait glasses.
• Garnish with chocolate chips and pecans.

CHOCOLATE-BANANA PUDDING DESSERT

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

BANANA RICE PUDDING MADE EASY

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! :).