Rice Pudding With Fruit Recipes

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.

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.

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.

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.

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.

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.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

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.