Rice Pudding With Fresh Fruit Recipes

RICE PUDDING WITH FRESH FRUIT

Steps:

• Combine the milk, vanilla sugar, sugar, salt and lemon peel in a large saucepan and bring to a boil. Add the rice, cover and simmer over low heat for 20-25 minutes, until the liquid has been absorbed and the rice is tender. Remove from heat and allow to cool.
• Rinse the raspberries and pat dry.
• Peel the kiwis, cut in half lengthwise and slice.
• Rinse the peaches, cut in half, remove the pits and dice.
• Spoon the rice into small serving bowls, top with fruit, drizzle with honey and garnish with fresh mint.

STOVETOP RICE PUDDING

Steps:

• In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

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.

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.

RICE PUDDING WITH FRESH FRUIT

Steps:

• In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover.
• Cook 1 hour, stirring occasionally.
• Remove from heat. Add vanilla and Pernod.
• Cool, then refrigerate at least 3 hours.
• Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.

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.

RICE PUDDING WITH RICOTTA AND FRESH FRUIT

Steps:

• In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
• Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
• Burt Wolf * Eating Well.

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.