Custardy Rice Pudding Cherry Compote Food

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VANILLA RICE PUDDING WITH BLACKBERRY COMPOTE



Vanilla Rice Pudding with Blackberry Compote image

This creamy rice pudding is made using leftover rice, so you can cut your cook time in half. The blackberry compote can be served chilled, warm or at room temperature. The syrup will thicken as it cools. The compote is also delicious spooned over vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups blackberries (about 8 ounces)
1/4 cup sugar
1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated zest
3 cups cooked and cooled long-grain rice
1 cup heavy cream
1/2 cup whole milk
3 tablespoons sugar
2 teaspoons pure vanilla bean paste
Kosher salt

Steps:

  • For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
  • Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
  • Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately.

BEST EVER RICE CUSTARD PUDDING



Best Ever Rice Custard Pudding image

Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.

Provided by zeeland55

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

Steps:

  • Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
  • Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

CUSTARD RICE PUDDING



Custard Rice Pudding image

This rice pudding is a combination of milk, eggs, vanilla, lemon zest, raisins, and nutmeg. It is cooked in the oven and becomes custard-like.

Provided by Diana Rattray

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 10

1/2 cup plain cooked rice
3 eggs (beaten)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/2 cup raisins
3 1/2 cups milk
1 pinch of ground nutmeg (freshly ground is preferable)
Optional: whipped cream or whipped topping

Steps:

  • Gather the ingredients. Preheat the oven to 300 F and lightly butter a shallow 1 1/2- to 2-quart baking dish.
  • In a large bowl, add all of the ingredients except the nutmeg and stir until combined.
  • Pour the mixture into the prepared baking dish and sprinkle with the nutmeg.
  • Place the baking dish in a larger pan and pour in hot water to a depth of about 1 inch. Place in the oven and bake for about 1 1/2 hours, or until set.
  • The rice pudding is ready when a clean knife inserted into the center comes out with nothing clinging to it.
  • Serve the pudding warm, or once cooled, place in the refrigerator to chill and serve cold. Add a dollop of whipped cream or whipped topping, if desired.
  • Enjoy.

Nutrition Facts : Calories 218 kcal, Carbohydrate 38 g, Cholesterol 100 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 32 g, Fat 4 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

OLD-FASHIONED RICE CUSTARD



Old-Fashioned Rice Custard image

This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.

Provided by Gayle M

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

Steps:

  • Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
  • Add milk, sugar, vanilla and salt.
  • Blend well.
  • Stir in rice and raisins.
  • Set casserole in pan of water.
  • Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

MUM'S CUSTARD RAISIN RICE PUDDING



Mum's Custard Raisin Rice Pudding image

This was my mum's recipe. Whenever I make this, it brings me right back to my childhood. So comforting and tasty! I LOVE it! :)

Provided by Nibblets

Categories     Dessert

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 eggs
1/3 cup white sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups milk, scalded
1/2 cup raisins, rinsed and drained
1 cup rice, cooked (white)

Steps:

  • Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended.
  • Add hot milk gradually, stirring constantly.
  • Stir in rice and raisins.
  • Pour into buttered 1 1/2 quart casserole or baking dish; set dish in larger pan filled with 2 inches of boiling hot water.
  • Sprinkle top of pudding with a little nutmeg.
  • Bake in moderate oven, 350 F for 1 hour or until set.
  • NOTE: 1 1/2 hours cooking time includes both prep and bake time.

MY NANNA'S STOVE TOP RICE PUDDING/RICE CUSTARD



My Nanna's Stove Top Rice Pudding/Rice Custard image

My nanna made this for me as a child, I was a very picky eater, but I loved this. My nanna would swap between calling rice custard and rice pudding, so have decided to call it both! I have shared this on a forum and realised that I hadn't posted it. So here it is. I personally like this warm with stewed apples, but my children like it warm with ice-cream. It is also wonderful cold and re-heats well too. Sultana's can be added when cooking. Choose the condensed milk if you prefer a sweeter dessert.

Provided by cookingpompom

Categories     Dessert

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup glutenous rice (I like aborio)
2 cups milk, dried milk powder and water work well too (full ceam, low fat, skim you choose)
1 cup heavy cream, unwhipped or 1 cup sweetened condensed milk
1 tablespoon vanilla
1/4-2/3 cup sugar, to your personal taste
1 tablespoon cinnamon, to sprinkle over

Steps:

  • Add all ingredients, exept the cinammon in a heavy based pot.
  • Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
  • Do not let this boil.
  • Serve hot, warm or cold.
  • Sprinkle cinnamon over the top. I like to add homemade stewed apples.
  • If you choose to refrigerate this, wait until it has stopped steaming.
  • Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.

Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 11, Cholesterol 65.7, Sodium 55.7, Carbohydrate 40.3, Fiber 1.1, Sugar 8.7, Protein 5.7

DUCK LIVER PARFAIT, CHERRY COMPOTE & SOURDOUGH CROUTES



Duck liver parfait, cherry compote & sourdough croutes image

This smooth duck liver parfait with a hint of Grand Marnier and Morello cherry jam can be made ahead, ready for a dinner party. Serve on toast as a starter or canapé

Provided by Rosie Birkett

Categories     Buffet, Canapes, Starter

Time 55m

Yield Makes two small jars; serves 10 as a canapé

Number Of Ingredients 16

100g butter , extra for frying
3 shallots , finely chopped
2 thyme sprigs , leaves picked
½ tsp white peppercorns , crushed
pinch of coriander seeds , crushed
400g duck livers , trimmed of sinew and roughly chopped
¼ tsp ground cinnamon
80ml madeira
freshly ground nutmeg
1 tbsp Grand Marnier
80g morello cherry jam
1 tsp sherry vinegar
8 slices of sourdough , cut into bite-sized pieces (if making canapés)
olive oil
sea salt
thyme leaves

Steps:

  • Heat a piece of the butter in a frying pan. Once melted and sizzling, add the shallots, thyme, peppercorns and coriander seeds with a pinch of salt. Cook, stirring, for 3-4 mins, until the shallots begin to colour, then turn up the heat slightly, add the livers and cinnamon and cook for 3-4 mins. Splash in the madeira and bubble until reduced by about half. Transfer to a bowl to cool and grate over some fresh nutmeg.
  • Once cool, transfer the mix to a blender, add the butter and Grand Marnier and blitz. Check for seasoning, then pass through a fine sieve. Pour into ramekins or small bowls, leaving a gap for the cherry topping, and place in the fridge to set.
  • To make the cherry glaze, very gently melt down 80g of the cherry compote with the vinegar and a pinch of salt. Allow to cool slightly, then top the parfait with the cherry mix. Return to the fridge to set for a couple more hours. Can be made up to two days in advance.
  • To make the sourdough croutes, heat oven to 180C/160C fan/gas 4. Toss your sourdough with a really generous pinch of salt, a good drizzle of olive oil and the thyme leaves. Roast in the oven for 15-20 mins until crisp and golden. The croutes can be made a day ahead and kept in an airtight container. Let guests spread the parfait over of the croutes and enjoy.

Nutrition Facts : Calories 288 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium

RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE



Rice Pudding Cake with Cherry-Apricot Compote image

Categories     Cake     Fruit     Rice     Dessert     Bake     Apricot     Cherry     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 12

4 1/2 cups whole milk
1 cup arborio rice or medium-grain rice
Pinch of salt
1 cup sugar
2 tablespoons dry breadcrumbs
1/2 cup chopped blanched slivered almonds (about 2 ounces)
1/4 cup chopped candied orange peel
2 teaspoons (packed) grated lemon peel
1/4 teaspoon almond extract
4 large eggs, separated
Powdered sugar
Cherry-Apricot Compote

Steps:

  • Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
  • Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
  • Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.

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