APRICOT RICE PUDDING
Provided by Food Network
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
CREAMY APRICOT RICE PUDDING
Provided by Anne Thornton, Host of Dessert First
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
- When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.
SPICED RICE PUDDING RECIPE BY TASTY
Here's what you need: rice, milk, sugar, salt, egg, nutmeg, ground cinnamon
Provided by Rie McClenny
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
- In a small bowl, combine remaining milk and the egg. Whisk well.
- Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
- Add the nutmeg and cinnamon, and mix well.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, Sugar 17 grams
RICE PUDDING WITH SAFFRON AND CARDAMOM
One of my favorite recipes, nutritious and so easy to make.
Provided by moza
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
- Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g
RICE PUDDING WITH CHAI SPICES
Found this recipe in a Gourmet magazine a few years back. A wonderful and creamy combination of flavors. Good warm or cold!
Provided by C in PA
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
- Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
- Mix in ginger and spices.
- Spoon warm into bowls, or chill in refrigerator for several hours.
Nutrition Facts : Calories 329.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 20.3, Sodium 178.9, Carbohydrate 58.4, Fiber 1.2, Sugar 32.9, Protein 8.8
CHAI RICE PUDDING
Chai refers to tea cooked in warm milk and flavored with spices such as cardamom, ginger and cinnamon. These same flavors are a wonderful addition to old-fashioned rice pudding.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Remove from the heat; stir in the spices. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 189 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 0 fiber), Protein 8g protein.
RICE PUDDING WITH CHAI SPICES
Categories Milk/Cream Ginger Rice Dessert Quick & Easy Spice Winter Shavuot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes. Mix in ginger and spices. Spoon warm pudding into bowls; top with dollop of cream and serve.
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
RICE PUDDING WITH CHAI SPICE & SAFFRON APRICOTS
I love rice pudding, and this one looks really good. I am hoping this will be good enough to convert my BF to a pudding lover as well. From NYT Magazine, 2/3/08.
Provided by chiclet
Categories Dessert
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- The day before serving, soak rice in water overnight and preheat the oven to 300 degrees. In a small heatproof dish, dry the saffron in the oven for 2 minutes. Tip saffron onto a square of wax paper and crush into a powder with the back of a spoon.
- Place apricots in a small heatproof bowl. In a small saucepan, bring 1/2 cup water, 1 T sugar, and the saffron to a boil. Lower the heat to a gentle simmer and stir to dissolve the sugar. Remove from heat, stir in the brandy and pour the liquid over the apricots. Cover the bowl and let sit at room temperature overnight.
- The next day, drain the rice. Combine the milk, cinnamon stick, cloves, cardamom and remaining 1/4 cup sugar in a 3-qt saucepan. Scald the milk over medium heat, stirring to dissolve the sugar. Remove from heat when the bubbles begin to collect around the edge and let steep for 15 minutes. Strain, return to the pan and keep warm over low heat.
- Heat the rice in a medium, heavy-bottomed saucepan over medium-high heat. Add about 3/4 cup of the warm milk, stirring constantly until the rice has absorbed most of the liquid. Continue adding milk by the ladlefull and stirring, until the rice is tender to the bite, 15-20 minutes. On the last addition of milk, leave most of the milk unabsorbed. (The mixture shoul be very soupy; you may not need all of the milk.).
- Pour the pudding into a 1-quart baking dish. Lay a sheet of plastic wrap directly over the pudding. Chill for at least 2 hours.
- Before serving, let the pudding sit at room temperature for 5-10 minutes. Meanwhile, using a slotted spoon, transfer the apricots to a cutting board and roughly chop. Stir them back into the bowl with their juices.
- To serve, mix the pudding and portion into 4 small bowls. Top with saffron apricots and juices.
Nutrition Facts : Calories 401.2, Fat 11.5, SaturatedFat 7, Cholesterol 42.7, Sodium 151.8, Carbohydrate 61.2, Fiber 2.5, Sugar 24.3, Protein 12.4
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