WHITE CHOCOLATE ORZO PUDDING
Provided by Giada De Laurentiis
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
- Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.
ORZO PUDDING
Pasta for dessert? Yes! This is a sweet twist on rice pudding with the same creamy texture and warm cinnamon flavour.
Provided by Stacie
Categories Desserts
Time 30m
Number Of Ingredients 8
Steps:
- Heat orzo and milk in a medium saucepan over medium-high heat, stirring constantly.
- Once simmering, reduce heat to medium-low and stir occasionally for 15 minutes, or until orzo is cooked.
- In a bowl, whisk the egg yolk, egg, sugar and salt.
- Slowly whisk the egg mixture into the orzo mixture and heat over medium-low stirring constantly until the mixture starts to thicken.
- Remove from heat and stir in vanilla extract and cinnamon.
- Can be served warm or chilled.
Nutrition Facts : Calories 454 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
OAT MILK CHOCOLATE PUDDING
Chocolate pudding is equal parts comfort and romance, which means it's great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
Provided by Ali Slagle
Categories for one, quick, weekday, custards and puddings, dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
- Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
- Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
CHOCOLATE RICE PUDDING
Provided by Giada De Laurentiis
Categories dessert
Time 3h42m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
- Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
ORZO SAUCEPAN PUDDING
From "365 Ways to Cook Pasta": The flavorings in this pudding are easily varied: add grated lemon or orange zest; use lemon extract instead of vanilla; add 2 tbsp raisins, dries currants, minced candied orange or minced dried apricots. This is a rich and creamy dessert or breakfast dish. Serve with chilled heavy cream over the top, if desired.
Provided by Eva99
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the milk and sugar in a small heavy saucepan.
- Scald milk, stirring, over medium-low heat.
- Stir in orzo.
- Cook,stirring frequently and adjusting the heat to prevent milk from boiling over, until mixture is very thick and orzo tender to the bite, 20 to 25 minutes.
- Off heat, stir in the vanilla.
- Pour mixture into a large bowl or 4 individual custard cups.
- Cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 280.5, Fat 8.1, SaturatedFat 4.9, Cholesterol 29.9, Sodium 105.7, Carbohydrate 42.3, Fiber 0.7, Sugar 17.1, Protein 9.7
CHOCOLATE AND COCONUT ORZO PUDDING
Make and share this Chocolate and Coconut Orzo Pudding recipe from Food.com.
Provided by Eva99
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, scald the milk.
- Milk boils over easily, so be careful.
- Gradually stir in the orzo and cool, stirring frequently and adjusting the heat to prevent the milk from boiling over, until mixture is thickened and orzo is tender to the bite, about 20 to 25 minutes.
- Stir in the sugar until it is dissolved.
- Add the chocolate and the coconut; stir, off the heat, until the chocolate is melted.
- Add the vanilla nad salt.
- Let cool at room temperature.
- Serve spooned into dessert bowls with cold heavy cream drizzled over the top.
Nutrition Facts : Calories 517.8, Fat 23.8, SaturatedFat 14.8, Cholesterol 34.2, Sodium 185.2, Carbohydrate 69.9, Fiber 3.4, Sugar 39.2, Protein 12.7
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