MANGO RICE PUDDING
This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
MANGO RICE PUDDING
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.
CREAM OF MANGO SOUP
A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.
Provided by SUZISULZER
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 10m
Yield 3
Number Of Ingredients 4
Steps:
- Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 49.2 g, Cholesterol 44.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 53.5 mg, Sugar 37.3 g
CARAMELIZED RICE PUDDINGS
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.
- Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.
- Bake until almost set, 15 minutes. Let cool 10 minutes.
- Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.
STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
CARAMEL RICE PUDDING
Provided by Nathalie Benezet
Categories Milk/Cream Dessert Christmas Cocktail Party New Year's Eve Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 11
Steps:
- Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
- Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30-40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
- Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
- To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
- Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
CARMELIZED MANGO SOUP WITH POPPY SEED RICE PUDDING
I love poppy desserts and this is so fun to make and serve, and of course yummy! From my Marcus Samuelsson cookbook!
Provided by Cadillacgirl
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- MANGO SOUP: melt the butter in a large saute pan over med heat, then add mangoes, sugar, ginger, cardamom, and cinnamon stick, sauteing until the mangoes begin to caramelize (about 7 minutes)
- Pour in the orange juice and white wine and bring to a simmer, then reduce heat to low and simmer for 10 minutes, then remove from heat and cool.
- Remove the ginger, cardamom, and cinnamon stick and transfer mixture to blender, then puree until smooth, then add lime juice. Refrigerate until chilled.
- RICE PUDDING: line a 9x13 baking dish with waxed paper and set aside.
- Melt the butter in a large saute pan over med heat. With a sharp knife, split the vanilla beans lengthwise, then use the back of a knife to scrape out the seeds. Add the seeds, pods, cinnamon stick, rice, poppy, sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.
- Pour in the milk and coconut milk, bring to a simmer and simmer for 5 minutes. Cover, reduce heat to low, and let simmer for 30 minutes or until most of the liquid is absorbed and the rice is very tender. Discard the cinnamon and vanilla pod.
- Stir in the mint leaves and lime zest, then spread mixture in the prepared baking dish. Cover with plastic wrap and refrigerate until chilled.
- TO SERVE: Using a sharp knife, cut the rice pudding into 4 inch squares. Place a square in each of six shallow bowls, then ladle the soup over the pudding and serve immediately!
Nutrition Facts : Calories 669.4, Fat 19.7, SaturatedFat 15.2, Cholesterol 21.6, Sodium 69.5, Carbohydrate 116.6, Fiber 3.5, Sugar 80, Protein 7.4
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