INDIAN RICE PUDDING
Steps:
- In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
- Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
RICE PUDDING WITH LEFTOVER RICE
Steps:
- Gather the ingredients and preheat the oven to 300 F.
- In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
- In a separate medium bowl, combine the eggs, sugar, and vanilla.
- Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
- Add the cinnamon and raisins, stirring just to combine.
- Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
- Allow the rice pudding to cool slightly before serving.
Nutrition Facts : Calories 227 kcal, Carbohydrate 40 g, Cholesterol 99 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 91 mg, Sugar 27 g, Fat 4 g, ServingSize about 4 servings, UnsaturatedFat 0 g
SPICED RICE PUDDING RECIPE BY TASTY
Here's what you need: rice, milk, sugar, salt, egg, nutmeg, ground cinnamon
Provided by Rie McClenny
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
- In a small bowl, combine remaining milk and the egg. Whisk well.
- Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
- Add the nutmeg and cinnamon, and mix well.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, Sugar 17 grams
ALMOND SPICE PUDDING
A rich, delicious gluten-free and grain-free pudding spiced with cinnamon, cardamom, and vanilla. Excellent with fresh or frozen (thawed) fruit.
Provided by help007
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 32.9 g, Cholesterol 12.2 mg, Fat 9.1 g, Fiber 0.2 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 50.9 mg, Sugar 24.3 g
LEFTOVER RICE PUDDING
This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
ALMOND SPICE RICE PUDDING FROM LEFTOVER RICE
I just made up this recipe. I had a lot of leftover jasmine rice, and decided to try an experiment. My mom used to make rice pudding from leftovers all the time, but I added my own flavors for this one. The quantities are approximate, and you can modify according to your taste or according to the amount of leftover rice you have.
Provided by MissLinguist
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put cooked rice, sugar, and milk in a saucepan.
- Add extracts, cardamom, and flax.
- Heat to just before boiling, or to an early boiling point, stirring constantly.
- Remove from heat, cool, and serve.
- Store remaining quantities in the refrigerator.
Nutrition Facts : Calories 204.6, Fat 5, SaturatedFat 2.2, Cholesterol 12.8, Sodium 46.1, Carbohydrate 34.6, Fiber 1.2, Sugar 12.7, Protein 5
DANISH RICE PUDDING WITH ALMONDS
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Provided by Linda Pedersen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g
STOVE TOP RICE PUDDING FROM LEFTOVER RICE
My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!
Provided by Caretta
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine all dry ingredients.
- Slowly whisk in milk till well blended. Put saucepan over medium heat.
- Add Butter and vanilla.
- Whisk or stir until mixture thickens.
- Remove from heat and add brown sugar and splenda packets to desired sweetness.
- Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!
Nutrition Facts : Calories 404.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 91.4, Carbohydrate 75.7, Fiber 1.3, Sugar 21.4, Protein 7.9
RICE PUDDING FROM LEFTOVER RICE
good way to use up leftover rice! shorter grains give creamier results but basmati and jasmine can work too. you can leave out the eggs for a less rich version.
Provided by newmama
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- bring rice, milk, cream and sugar to a boil.
- simmer 15 minutes stirring occasionally.
- stir in vanilla, cinnamon and raisins.
- cook until thick and creamy.
- tip: if you stir a lot at the end it will be creamier!
- turn off heat and stir in egg yolks.
- serve warm or chilled, i prefer chilled with this recipe.
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