CAPPUCCINO-RICE PUDDING
An old-fashioned comfort food gets a contemporary twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
- Heat oven to 325°F.
- Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes.
- Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg
EASY COFFEE PUDDING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
- Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.
CAPPUCCINO PUDDING
Team creamy rice with coffee for tasty cappuccino pudding cups. This simple-to-make pudding can also be prepared ahead of time. If chilled, stir and reheat pudding in microwave-safe bowl for 2-3 minutes or until warm before serving. Another recipe that I found in our local newspaper - very good!!
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medum-high heat, combine rice, milk, and condensed milk, bring just to a boil. Reduce heat to medium; cook for 20 minutes, stirring frequently or until thickened.
- Remove from heat, stir in instant coffee granules until dissolved. Let cool slightly.
- Spoon equal amounts of warm rice pudding into 8 small coffee cups.
- Garnish with whipped cream and sprinkle with cinnamon and with chocolate shavings, if desired.
Nutrition Facts : Calories 516.4, Fat 8.2, SaturatedFat 4.9, Cholesterol 28.9, Sodium 110.4, Carbohydrate 97.5, Fiber 1, Sugar 39.6, Protein 12.2
CAPPUCCINO
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.
CAPPUCCINO PUDDING
With its fun combination of chocolate, coffee and cinnamon, this smooth dessert is one of my favorites. A garnish of whipped topping and chocolate wafer crumbs provides additional appeal. -Cindy Bertrand, Floydada, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.
Nutrition Facts : Calories 105 calories, Fat 2g fat, Cholesterol 2mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
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