Tropical Rice Pudding Recipes

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TROPICAL RICE PUDDING



Tropical Rice Pudding image

originally inspired by the contest, this was rejected because i added some coconut milk. however this is so good that i'm posting anyway. this may be served warm or cold.

Provided by chia2160

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup light rum
1/4 cup currants or 1/4 cup raisins
1 1/2 cups cooked white rice
3 cups milk
1/2 cup coconut milk
1/3 cup turbinado sugar
1/4 cup chopped crystallized ginger
1 pinch salt
1 cup fresh mango, diced
1 cup fresh papaya, diced
1/2 cup shredded coconut, toasted

Steps:

  • in a small bowl add currants and rum, set aside for 30 minutes.
  • mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
  • bring to boil, lower to simmer, stir in currants.
  • simmer for 40 minutes until thickened.
  • mix in 1/2 c diced mango and 1/2 c diced papaya.
  • divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.

Nutrition Facts : Calories 290.1, Fat 11.8, SaturatedFat 9.2, Cholesterol 17.1, Sodium 120.1, Carbohydrate 36.1, Fiber 2.4, Sugar 14.3, Protein 6.5

STICKY RICE PUDDING WITH MANGO



Sticky Rice Pudding with Mango image

This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.

Provided by Kardea Brown

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup basmati rice
One 13.5-ounce can coconut milk
3/4 cup firmly packed brown sugar
1/4 teaspoon kosher salt
One 12-ounce can evaporated milk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup chopped dates
1 mango, peeled and diced
1/4 cup chopped pistachios

Steps:

  • Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  • Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
  • Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

TROPICAL RICE



Tropical Rice image

This rice has such sweet and comforting aroma. Coconut, pineapple...you'll love it. I was looking for a rice dish to go with my Recipe #382313 and this is what I found on the net. To add an extra layer of flavor you could substitute some of the chicken broth with lime juice or orange juice and to make it spicy add a minced scotch bonnet pepper.

Provided by Bellinda

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
1 1/4 cups chicken broth
1 cup coconut milk
1 cup crushed pineapple
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 cup green onion, chopped
chopped macadamia nuts, to taste (or almonds)
toasted coconut flakes, to taste

Steps:

  • Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker.
  • Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
  • Top rice with green onions, nuts and coconut flakes before serving.

CREAMY RICE PUDDING WITH TROPICAL FRUITS



Creamy Rice Pudding with Tropical Fruits image

Categories     Fruit     Rice     Dessert     Mango     Papaya     Pineapple     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup long-grain white rice
1 1/2 cups water
1 cup heavy cream
6 tablespoons sugar
1/4 teaspoon vanilla
3/4 teaspoon salt
2 cups diced mixed fresh tropical fruits such as pineapple, mango, and papaya

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.

HAWAIIAN RICE PUDDING



Hawaiian Rice Pudding image

"An aunt who lived in Hawaii shared the recipe for this tropical-tasting rice pudding," relates field editor Joan Hallford of North Richland Hills, Texas. "It's my family's favorite comfort food."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 14

4 cups whole milk, divided
3 cups cooked long grain rice
2/3 cup sugar
1/2 teaspoon salt
3 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
PINEAPPLE SAUCE:
1 can (20 ounces) pineapple chunks
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon butter
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

  • In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160°. Stir in vanilla. Spoon into six dessert dishes. , Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.

Nutrition Facts : Calories 478 calories, Fat 14g fat (8g saturated fat), Cholesterol 114mg cholesterol, Sodium 413mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 1g fiber), Protein 11g protein.

GLAZED COCONUT RICE PUDDING WITH TROPICAL FRUIT



Glazed Coconut Rice Pudding With Tropical Fruit image

Provided by Elka Gilmore

Categories     dessert, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

3/4 cup cooked short-grain rice (preferably Japanese sticky rice)
1 cup unsweetened coconut milk
1 1/4 cup heavy cream
1 vanilla bean, split
5 egg yolks
2/3 cup sugar
Pinch of salt
1/4 cup white rum
3 cups sliced tropical fruits (pineapple, banana, mango, papaya)

Steps:

  • Place rice in a saucepan with 1 cup water. Bring to simmer, cover and cook 15 minutes. Set aside, covered, 15 minutes longer.
  • Meanwhile, combine the coconut milk, 1/4 cup of the cream and the vanilla bean in a heavy saucepan. Scald, then remove from heat. Remove the vanilla bean.
  • In a mixing bowl, beat the egg yolks with 1/3 cup of the sugar. Add the scalded coconut-milk mixture, a little at a time at first, and mix well with the egg yolks. Return to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon. Do not overcook. Remove from the heat, and continue stirring for 1 minute.
  • Strain the custard into a bowl, and stir in salt and two tablespoons of the rum. Fold in rice, cover and chill until very cold, at least 4 hours.
  • Whip the remaining cream until stiff, then fold into the rice and custard mixture. Spread the pudding in an oven-proof dish, about 9 inches square, that can go to the table. Refrigerate until just before serving.
  • Mix fruit and remaining rum.
  • Preheat broiler. Sprinkle remaining sugar on the surface of the pudding, and place under a broiler just until top is lightly browned. Serve at once, with fruit on the side.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 61 milligrams, Sugar 18 grams

TROPICAL RICE PUDDING



Tropical Rice Pudding image

This is a simple, yet totally memorable, way to serve rice pudding as a special dessert. The coconut cream and tropical fruits make a perfect ending to a Latin- or Island-themed menu. You can find sweet brown rice at natural food stores.

Yield serves 4-6

Number Of Ingredients 10

1 cup sweet brown rice
2 cups cold water
Pinch of sea salt
2 (14-ounce) cans unsweetened coconut milk (not light)
1/2 cup light agave nectar
1 teaspoon vanilla extract
1 mango, sliced
1 banana, sliced
6 slices pineapple
Lightly toasted unsweetened coconut, for garnish

Steps:

  • Place rice, water, and salt in a heavy saucepan and bring to a boil. Decrease the heat and cook covered over low heat for 40 minutes. Do not uncover until the rice is done. Remove from the heat and uncover.
  • Stir 1 can of coconut milk and the agave nectar into the rice and bring to a boil. Decrease the heat to a simmer and cook, stirring frequently, about 5 minutes, or until thickened. Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then refrigerate. Skim the cream off the top of the second can of coconut milk and set aside. (Use the rest of the coconut milk for another purpose.) To serve, spoon the rice pudding onto individual plates or into bowls.Arrange the mango, banana, and pineapple slices around the pudding and drizzle coconut cream on top. Sprinkle with toasted coconut and serve.

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