CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
DRIED CHERRY RICE PUDDING
Provided by Food Network
Number Of Ingredients 7
Steps:
- Combine the milk, vanilla, and cinnamon in a heavy pot. Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk. Reduce the heat to low, add the rice, and cook at a low simmer for 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy. Remove from the heat. Stir in the cherries and the sugar and cool as quickly as possible. Refrigerate until completely cold.
- Whip the heavy cream into stiff peaks with an electric mixer. Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed.
RICH CHOCOLATE CHERRY BROWN RICE PUDDING
Make and share this Rich Chocolate Cherry Brown Rice Pudding recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350f degrees.
- Whisk together, buttermilk, egg, honey and cocoa until smooth.
- Add cooked rice and mix well.
- Rough chop half the cherries, add to rice mixture.
- Reserve the other half of the cherries for garnish.
- Pour the rice mixture into a greased (I use butter) 8x8 inch baking dish.
- Set baking dish into a roaster or other baking dish that it will fit into and pour boiling water into the other dish so that it comes about half way up the side of the dish filled with the rice pudding.
- (I do this after I have placed it on the oven rack for safety sake).
- Use the middle oven rack.
- Bake at 350f degrees for approximately 30 minutes or until the centre of the pudding is set, also depending on how dry you like your rice pudding, adjust cooking time accordingly.
- Remove from oven and roaster and set on a rack to cool.
- When cooled, spoon into 4 to 6 dessert cups, garnish with whipped cream, whole cherries and shaved chocolate.
- (I put a couple of whole cherries and some shaved chocolate in the bottom of the dessert cup also).
- They look very nice in a wine glass or just an ordinary glass.
Nutrition Facts : Calories 303.6, Fat 3.8, SaturatedFat 1.5, Cholesterol 56.5, Sodium 116.9, Carbohydrate 63.7, Fiber 5.7, Sugar 34.7, Protein 9
CHOCOLATE CHERRY BREAD PUDDING
I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.
Provided by Marc Murphy
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
- In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
- Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
- Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
- Place ramekins on a baking sheet and bake for 30 minutes.
- For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.
MARASCHINO CHERRY RICE PUDDING
As a grandmother, I've been cooking for many years and love to share my recipes. This pretty pastel dessert is a fun choice when you need something sweet for a special occasion. -Sharon Crider, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly., Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour., In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil., Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding. Garnish with cherries if desired.
Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 0 fiber), Protein 5g protein.
BEST EVER RICE CUSTARD PUDDING
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Provided by zeeland55
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
Nutrition Facts : Calories 219.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 118, Sodium 156.5, Carbohydrate 31.6, Fiber 0.1, Sugar 19.2, Protein 8.2
RICH RICE PUDDING
This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert.Adapted from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- If using the currants, soak them in the rum in a small bowl.
- Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.
- Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).
- Serve pudding in a bowl along with slices of fresh plums.
RICE PUDDING WITH ALMONDS AND CHERRY SAUCE
Categories Milk/Cream Mixer Dairy Fruit Nut Rice Dessert Christmas Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
- Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.
RICE PUDDING WITH DRIED CHERRIES AND VANILLA
Categories Milk/Cream Fruit Rice Dessert Low Fat Vegetarian Kid-Friendly Orange Cherry Vanilla Chill Healthy Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Place cherries in small bowl. Cover with hot water. Let stand 15 minutes. Drain.
- Combine milk, rice, sugar, orange peel and salt in heavy medium saucepan. Bring to simmer over medium heat, stirring often. Reduce heat to medium-low; simmer gently uncovered until rice is very tender and pudding is creamy, stirring occasionally, about 30 minutes. Mix in cherries and vanilla. Divide among 6 custard cups. Cool. (Can be made 6 hours ahead. Cover; chill.) Serve chilled or at room temperature, passing additional milk to stir into pudding, if desired.
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