Creamy Earl Grey Rice Pudding Food

DARK CHOCOLATE AND EARL GREY PUDDING

Dark Chocolate and Earl Grey Pudding image

Provided by Food Network

Categories dessert

Time 4h55m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup milk
1 teaspoon salt
2 tea bags Earl Grey
4 sheets gelatin
6 ounces bittersweet chocolate
3 cups heavy whipping cream

Steps:

Place the milk, salt and tea bags in a small pot. Bring to a simmer, then remove from the heat and steep for at least 30 minutes.
Bloom the gelatin in ice water until soft. Bring the milk back to a boil, and then remove from the heat. Remove the tea bags and discard; add the gelatin to the milk, stirring until dissolved. Place the chocolate in a medium bowl. Pour the hot milk over the chocolate, and stir until completely melted. Cool to room temperature.
Using an electric hand mixer, whip the cream to soft peaks, and fold into the chocolate. Pour the pudding into desired serving container and chill to set, at least 4 hours.

CREAMY EARL GREY RICE PUDDING

Creamy Earl Grey Rice Pudding image

Creamy rice pudding with a hint of Earl Grey.

Provided by Christy

Categories Rice Pudding

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups water
1 Earl Grey tea bag
¾ cup basmati rice
1 cup skim milk
¼ cup blue agave syrup
¼ teaspoon kosher salt
½ cup skim milk
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

Combine water and tea bag in a saucepan. Bring water to a boil. Remove and discard the tea bag. Stir rice into boiling water, reduce heat to low, cover the saucepan, and cook until the moisture is absorbed into the rice and the rice is tender, about 20 minutes. Transfer the cooked rice to a clean saucepan.
Pour 1 cup skim milk and agave syrup over the cooked rice; season with kosher salt. Place the saucepan over medium heat; cook and stir until the mixture is thick and creamy, 15 to 20 minutes. Stir 1/2 cup milk, egg, and raisins into the rice mixture; simmer another 2 minutes while stirring.
Remove from heat. Stir butter and vanilla extract into the rice mixture until the butter melts.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 70.2 g, Cholesterol 56 mg, Fat 4.7 g, Fiber 2.3 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 202.6 mg, Sugar 36.1 g

CREAMY RICE PUDDING

Creamy Rice Pudding image

Here we have a rice pudding recipe that was originally posted on the 2003 "get milk" Canadian milk calendar. This is a fairly basic rice pudding, with raisins. It is quite decadent and very rich. You could lighten it up using 3 cups 2% milk and 1 cup evaporated milk rahter than the 1 cup of whipping cream.

Provided by cherber

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup whipping cream
3 cups whole milk
1/2 cup arborio rice
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 cup raisins
1/2 teaspoon cinnamon

Steps:

Combine the rice, whipping cream, whole milk, cinnamon and brown sugar into a large saucepan with a cover.
Over medium heat, bring the mixture to a boil, stirring frequently. Once its boiling, turn the heat down to a simmer, and cover the pudding. Stir occasionally. Let this simmer for about 20 minutes.
After the 20 minutes, and the raisins and simmer for an additional 5 minutes until the rice is tender (I usually cook it another 15 minutes. I like how thick it gets with the extra cooking).
Add the vanilla just before serving.

Nutrition Facts : Calories 324.9, Fat 18.8, SaturatedFat 11.4, Cholesterol 66.5, Sodium 68.4, Carbohydrate 33.8, Fiber 0.8, Sugar 18.9, Protein 6

EXTRA CREAMY RICE PUDDING

Extra Creamy Rice Pudding image

Italian-style or Arborio rice is the best to use for this recipe, it will produce the creamiest texture. This is best if eaten warm! Prep time does not include cooking the rice.

Provided by Kittencalrecipezazz

Categories Dessert

Time 40m

Yield 7 cups (approx)

Number Of Ingredients 9

Ingredients

4 cups cooked short-grain white rice
1/2 cup sugar (or to taste)
4 cups full-fat milk (1 litre)
1 cup half-and-half cream (or use 18% table cream)
2 teaspoons vanilla
1/2-1 teaspoon cinnamon
2 eggs, lightly beaten
1 -2 tablespoon butter (optional)
1/2 cup golden raisin (can use more)

Steps:

In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
Stir in butter (if using) and raisins.

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