CREAMY RICE PUDDING
Traditional Stove Top Creamy Rice Pudding with a touch of vanilla and cinnamon, a classic dessert that reminds me of childhood. Super easy and quick to make, this pudding is a great comforting recipe for little and big ones. It uses a few simple ingredients, and it's incredibly tasty.
Provided by Daniela Apostol
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Add the rice and water to a pan and cook on a low to medium heat until all the water is absorbed.
- Gradually add the milk, one ladleful at a time, and stir continuously until all the milk is used up, and the rice is cooked through. Make sure there is still a bit of liquid left, see the 3rd photo in the collage.
- Add the sugar and vanilla extract, give it a good stir, then cover the pan with a lid and turn the heat off.
- Remove the lid after 5 minutes, give it another stir and enjoy!
Nutrition Facts : Calories 339 kcal, Carbohydrate 53 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 113 mg, Sugar 16 g, ServingSize 1 serving
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.
CARAMELIZED BANANA PUDDING
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.
Provided by The New York Times
Categories custards and puddings, dessert
Time 30m
Yield One 9-by-13 dish (12 to 15 servings)
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
- Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.
CREAMY RICE PUDDING
This is a very easy recipe to follow and has an interesting taste - it is without all the spices (cinnamon and nutmeg) that everyone else puts in. This makes it so easy to top with whipped cream, preserves, or dried fruit such as raisins or chopped apricots.
Provided by Witch Doctor
Categories Dessert
Time 50m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine rice, milk, sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring frequently, 35 minutes or until thickened. Remove from heat; stir in vanilla.
- Spoon into individual serving dishes. Serve hot or cold.
Nutrition Facts : Calories 449.9, Fat 17.7, SaturatedFat 11.1, Cholesterol 53.3, Sodium 355.4, Carbohydrate 64, Fiber 0.4, Sugar 20.9, Protein 8.4
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
BANANA RICE PUDDING MADE EASY
In my efforts to find a way to resolve my over ripened banana and leftover rice dilemna, I found many recipes to make banana rice pudding. While finding that the recipes varied so much, I just decided to hit the ground running. Note that you may need to add more sweetener/sugar for a sweeter taste.
Provided by DukeOfDudly
Categories Dessert
Time 45m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 5
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! :).
Nutrition Facts : Calories 257.2, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 351.1, Carbohydrate 47.2, Fiber 1.7, Sugar 9, Protein 6.8
CREAMY COCONUT-BANANA RICE PUDDING
Rice pudding is one of the easiest, most scrumptious desserts you could make, and this one-with cinnamon, coconut milk and bananas-is no exception.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover.
- Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled.
- Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 26 g, Protein 3 g
CREAMY RICE PUDDING WITH CARAMELIZED BANANAS
Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of cold heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon, and nutmeg. Bring to a boil, then remove from heat, and let steep, covered, for 30 minutes.
- Bring a small saucepan of water to a boil; add rice, and blanch for 1 to 2 minutes. Drain, and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean, and stir them back into the mixture; discard bean and cinnamon. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly absorbed, about 1 hour.
- In a small bowl, whisk together egg yolks and remaining 2 cups milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Do not allow to boil. Add 1 tablespoon butter, and stir until melted. Remove pudding from heat, transfer to a bowl, and let cool slightly. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. Pudding will keep, refrigerated, for up to 3 days.
- When ready to serve, cut bananas into 1/2-inch-thick diagonal slices. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet. Stir in remaining 3/4 cup sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2 to 3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.
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CARAMELIZED BANANA RICE PUDDING - THE CANDID APPETITE
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Reviews 19Estimated Reading Time 8 minsServings 8Total Time 40 mins
- Bring the water and salt to a boil. Stir in the rice, lower the heat, cover and cook until tender, about 20 minutes.
- In a separate pot, combine 3 cups milk, sugar, salt and cooked rice. Cook over medium heat, stirring often, until thick and creamy, about 15 to 20 minutes. Stir in the remaining milk, and beaten eggs. Cook for another 2 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Set aside.
- To make the caramelized bananas, melt the butter in a medium skillet. Add the brown sugar and whisk until smooth. Cook until bubbly, about 5 minutes. Whisk in the heavy cream and salt and cook for a minute or two longer. Add the sliced bananas and bourbon or rum (if using) and cook for a minute or two. Remove from heat and stir in the vanilla extract. Allow to cool slightly.
- Divide the pudding (add a splash of milk if too thick) among 8 ramekins or dishes. Top with the caramel and bananas. Cover each with plastic wrap and chill (if you prefer it cold) or serve immediately. Finish off with crushed vanilla wafers right before serving. Enjoy!
BANANAS FOSTER RICE PUDDING - OH SWEET BASIL
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Reviews 14Category 500+ Best Dessert RecipesServings 4Total Time 4 mins
RICE PUDDING WITH CARAMELIZED BANANA - MUNATY COOKING
From munatycooking.com
Reviews 4Category DessertServings 2Estimated Reading Time 2 mins
- In a pan, add water (enough to cover the rice) and let it come to a boil. Add the rice and cook until rice is tender, around 20 – 25 minutes. Drain the rice and keep aside.
- In a different pan, add the milk and sugar, let it come to a simmer. Now add the rice and keep stirring on medium heat until the rice is creamy in texture.
CARAMELIZED BANANA PUDDING RECIPE - BON APPéTIT
From bonappetit.com
4.3/5 (12)Estimated Reading Time 6 minsServings 6-8
- Place rack in bottom third of oven; preheat to 450°. Line a large rimmed baking sheet with parchment paper. Sprinkle ¼ cup sugar and ½ tsp. cinnamon evenly over parchment.
- Using the tip of a knife, poke holes all over 6 bananas, then cut in half lengthwise. Arrange bananas cut side down on parchment, moving them around so cut sides pick up as much cinnamon-sugar as possible.
- Arrange bananas in a single layer and roast until skins are deep brown and sugar seeping from underneath bananas is deep amber, 15–20 minutes. If any liquid leaches out of the bananas, discard. Let bananas sit until cool enough to handle.
- Meanwhile, whisk 3 Tbsp. cornstarch, ¼ tsp. salt, and ½ cup sugar in a medium saucepan. Very slowly stream in 2½ cups half-and-half, whisking constantly, until lump-free. Cook over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that wires of whisk leave a trail, 7–10 minutes.
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- Banana Pudding. Contrary to many recipe's suggestions, banana pudding is not a good use for overripe bananas. Sticking with slightly underripe bananas will help the pudding last longer in the refrigerator.
- Chocolate Avocado Pudding. This chocolate avocado pudding is rich and luscious. But surprisingly, it’s vegan and gluten-free! Go to Recipe.
- Classic Chocolate Pudding from Scratch. Knowing how to make pudding from scratch is like having the golden key to winning dessert. Go to Recipe.
- Butterscotch Pudding. Homemade butterscotch pudding is just as easy to make as it is impressive. It simply relies on a duo of butter and brown sugar cooked together.
- Easy Rice Pudding. You're just five ingredients away from the creamiest, dreamiest rice pudding. Go to Recipe.
- Chocolate Coconut Pudding. Canned coconut milk keeps this dairy-free pudding rich and creamy without overpowering the chocolate. Go to Recipe.
- Padma Lakshmi's Rice Pudding. A recipe for kheer, a classic Indian rice pudding studded with raisins and nuts and spiced with cardamom. Go to Recipe.
- Raspberry Rose Pudding. Move over, chocolate! This fruity pudding is tangy, creamy, and completely dairy-free. Go to Recipe.
- Fennel Rice Pudding. Sweet caramelized fennel really ups the ante of regular rice pudding with a smooth, gentle hint of anise. Go to Recipe.
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CARAMELIZED BANANA & RICE PUDDING - SENOR RICO
From senorrico.com
Cuisine AmericanCategory DessertServings 1Total Time 10 mins
- In a skillet, melt butter over medium heat. Stir in the brown sugar, and let it bubble for about a minute.
- Add the sliced bananas to the pan in a single layer, and cook for about 2 minutes. Flip the bananas and continue to cook until bananas are softened, another minute or 2. Remove from heat.
- Empty rice pudding into a microwave safe bowl. Microwave for 1-2 min. Top with cooked banana. Drizzle with honey and sprinkle cinnamon.
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