Bruleed Banana And Pumpkin Rice Pudding Food

BAKED PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
• Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
• Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

PUMPKIN RICE PUDDING

Steps:

• Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
• Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
• Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

BANANA RICE PUDDING MADE EASY

Steps:

• Add all the ingredients into a medium saucepan.
• Set to medium-high heat.
• Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
• Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
• when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
• allow to cool for 4-5 minutes or chill for 30 minutes.
• Share and Enjoy! :).

PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375F.
• Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
• In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
• While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

EASY BANANA CRèME BRûLéE

Steps:

• Spread wafer pieces onto bottom of shallow 1-1/2-qt. casserole; top with bananas.
• Cook pudding with 2 cups milk as directed on package; pour over bananas. Refrigerate several hours or until firm.
• Heat broiler when ready to serve dessert. Sprinkle sugar over pudding. Broil 3 to 5 min. or until sugar is melted and lightly browned. Serve immediately.

BAKED PUMPKIN RICE PUDDING

Steps:

• Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
• Stir mixture constantly.
• Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Remove pan from heat.
• Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
• Pour into greased 2 quart casserole.
• Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
• Serve warm or refrigerate until ready to serve.
• Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
• Put leftovers in the refrigerator.

BANANA BRULéE

Steps:

• To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
• Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
• Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.

BANANA PUMPKIN PUDDING

Steps:

• Heat oven to 350 degrees F and butter a 1 1/2 quart casserole dish.
• Peel and slice the bananas lengthwise and cover the bottom of the casserole with the sliced bananas.
• Mix together the brown sugar,salt, cinnamon, ginger, nutmeg and cloves.
• Beat the spice mixture into the pureed pumpkin.
• Beat together the eggs, evaporated milk& the whole milk.
• Gradually stir the liquid into the pumpkin mixture, mix well.
• Pour over the bananas into the casserole.
• Bake for apprx 1 hour or until a knife comes out clean when inserted in the center Serve with a good dollop of whipped cream on top.