ARBORIO RICE PUDDING
Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
- Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
- Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.
ARBORIO RICE PUDDING
Provided by Tyler Florence
Categories dessert
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of salt. Stir well and remove from heat. The consistency should be more liquid than regular risotto. Finish with a light dust of cinnamon.
ARBORIO RICE PUDDING WITH PEARS - VEGAN
Not-too-sweet vegan rice pudding, great for breakfast or afternoon snack. Recipe is from The Complete Vegan Cookbook.
Provided by Chef Edlear
Categories Breakfast
Time 37m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the rice with the 5 cups of soy milk, the pears, sucanat, cinnamon and salt.
- Over medium heat, bring to a simmer, stirring constantly.
- Cook uncovered, stirring, for about 15 minutes.
- Lower the heat to medium-lo, and continue to cook, stirring, until the rice is tender and the liquid is almost all absorbed, about 15 more minutes. Stir frequently to prevent scorching.
- Remove from the heat and stir in the vanilla and the remaining 2 tablespoons of soy milk.
- serve warm.
Nutrition Facts : Calories 261.5, Fat 4.3, SaturatedFat 0.5, Sodium 212.9, Carbohydrate 45.4, Fiber 5.5, Sugar 6.5, Protein 11.8
ARBORIO RICE PUDDING
We do this at Tru but spoon the rice pudding over a thin layer of caramelized cinnamon creme brulee that's spread in the bottom of a shallow bowl.
Provided by Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.
- Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries. Serve immediately.
VERY VANILLA RICE PUDDING
Make and share this Very Vanilla Rice Pudding recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water to a boil in a medium saucepan. Add rice, cover, reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
- Preheat oven to 375.
- In a large bowl, whisk together the soy milk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
- Remove from the oven, uncover and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. The pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools.
- Distribute amoung 8 bowls. Serve warm or at room temperature. Dust with brown sugar if desired.
- The pudding will keep in the fridge in an airtight container for 3 days.
Nutrition Facts : Calories 199.5, Fat 1.9, SaturatedFat 0.3, Sodium 72.5, Carbohydrate 32.3, Fiber 1.9, Sugar 8.4, Protein 5.8
ARBORIO RICE PUDDING
Make and share this Arborio Rice Pudding recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan bring water to boil.
- Add rice and butter, bring back to boil, lower heat, cover and simmer for 8-10 minutes until liquid is absorbed.
- Add hot milk and sugar, cook over medium heat until creamy, 12-15 minutes, stirring occasionally.
- Add raisins, vanilla, zest, cinnamon during the last few minutes of cooking time.
- Remove from heat, stir in sour cream.
ARBORIO RICE PUDDING
Make and share this Arborio Rice Pudding recipe from Food.com.
Provided by Shmo7200
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to a boil and add rice.
- Simmer at med-low temperature, stirring occasionally, until most of the water is absorbed, the rice is tender but still appears creamy.
- Add milk and sugar, mix well.
- Let simmer at med-low for about 10 minutes, stirring often until mixture appears creamy and the rice is soft.
- Whisk egg yolk.
- Pour about 1/2 cup of the hot mixture into the egg yolk while whisking and then pour back into the pot.
- Simmer about five minutes more, stirring constantly until mixture thickens.
- Remove from heat and add butter,vanilla and cinnamon; let cool.
- Pudding will thicken as it cools.
- **Raisins can be added at the time of the milk and sugar if desired**.
Nutrition Facts : Calories 228.9, Fat 3.3, SaturatedFat 1.8, Cholesterol 55.8, Sodium 65, Carbohydrate 42.8, Fiber 0.7, Sugar 23.1, Protein 6.3
VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE
Add almond milk to rice pudding for extra nuttiness and creaminess. Serve with a no-added-sugar compote for a healthier alternative to jam
Provided by Katie Hiscock
Categories Dessert
Time 2h15m
Number Of Ingredients 7
Steps:
- Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
- Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pear is tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.
Nutrition Facts : Calories 193 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
INSTANT POT RICE PUDDING
You'll never make and quicker or easier rice pudding than this one right here. Made with arborio rice and flavored with cinnamon and bits of raisins (which are totally optional).
Provided by Jonathan Melendez
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the rice, water, salt and cinnamon sticks to the bowl of a 6-quart or larger Instant Pot. Give it a stir and then lock the lid, making sure the valve is set to seal. Pressure cook on high for 5 minutes, and do a natural release for 10 minutes before manually releasing any residual steam inside.
- Carefully open the Instant Pot and discard the cinnamon sticks. In a large bowl, whisk together the milk sugar, egg, vanilla, ground cinnamon and nutmeg. Stir into the cooked rice and set the machine to sauté on low.
- Cook, stirring often, until the pudding has thickened, about 5 minutes. Turn off the machine and carefully remove the inner bowl. Stir in the butter and raisins and serve either warm or transfer to a container to chill until ready to serve. If the pudding thickens too much, you can thin it out with a splash or two of milk before eating.
Nutrition Facts : Calories 246.4, Fat 5.6, SaturatedFat 3.1, Cholesterol 44.2, Sodium 75.3, Carbohydrate 42, Fiber 1.2, Sugar 15.4, Protein 5.8
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