White Chocolate Rice Pudding Cherries And Almonds Recipes

WHITE CHOCOLATE RICE PUDDING, CHERRIES AND ALMONDS

Steps:

• RICE PUDDING:.
• Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan.
• Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour.
• Reduce heat to low.
• Whisk egg yolks and cream together in a small bowl.
• Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL.
• Remove from the heat.
• Add white chocolate and stir until melted.
• Stir in the orange zest(if using) and cinnamon.
• Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form).
• WARM CHERRY SAUCE:.
• Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves).
• Carefully ignite with a long match or just warm through(I think the latter is safer, at home).
• ASSEMBLING THE PUDDING:.
• Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
• Either way it will look lovely and taste even better.
• Enjoy!

WHITE CHOCOLATE RICE PUDDING WITH CHERRIES JUBILEE AND SLICED ALMONDS

Steps:

• Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
• Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
• Bring preserves and cinnamon to a simmer in a medium saucepan over low heat. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through.

WHITE CHOCOLATE RICE PUDDING WITH DRIED CRANBERRY COMPOTE

Steps:

• Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
• Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Spoon pudding into bowls. Top with Dried Cranberry Compote.

DANISH RICE PUDDING WITH ALMONDS

Steps:

• In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
• In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
• Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

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.

CHERRY ALMOND RICE PUDDING

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.