HEART HEALTHY CINNAMON RICE PUDDING
I can say this is heart healthy because I found this recipe in the American Heart Associations Healthy Recipes booklet. I love the taste of this pudding! The first time I tried to make rice pudding when I was a teen it came out looking like a form of cement - needless to say I've improved and this recipe is now a favorite.
Provided by HokiesMom
Categories Dessert
Time 50m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally.
- Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally.
- Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest.
- Increase the heat to high and return to a boil, stirring occasionally.
- Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy.
- Remove from the heat.
- Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat.
- Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes.
CINNAMON RICE PUDDING
creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.
Provided by deborah.junger
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and a pinch of salt.
- add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
- in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
- on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
- add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
- in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
- remove pot from heat and remove cinnamon sticks.
- add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
- Fold in raisins (if desired) and butter.
- pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
- you can serve chilled or warm what ever your desire.
CINNAMON RICE PUDDING
This is so simple to make and it will make your house smell wonderful! It reminds me of when I was little. It takes a while to make but there is no work involved, it's just time in the oven that you can spend doing something else. Alternatively, you can also use a vanilla pod instead of the cinnamon stick, just slice it open and throw it in instead of the cinnamon stick.
Provided by -Sylvie-
Categories Dessert
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 150°C/300°F/Gas 2.
- Place the rice, sugar and milk in a suitable oven-proof dish.
- Top with knobs of butter and add the cinnamon stick.
- Place uncovered into the oven , stir once after 30 minutes and leave for a further 1 1/2 hours.
- If you want, you can sprinkle it with 2tbsp sugar mixed with one tsp cinnamon for extra sweetness.
- Can be eaten hot or cold.
HEALTHY RICE PUDDING
I'm a heart patient and diabetic. I really have to watch my diet. I love rice pudding, so I put together this recipe that doesn't use sugar, eggs, butter or regular salt. I substitute for all these bad things and it seems to work. My wife likes it served to her hot. I like it cold right out of the fridge. If you like rice pudding, try it. I think you will like it.
Provided by Danny Sneade
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pan, bring 5 1/2 cups water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer for 20 minutes.
- In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
- Cook over medium heat until thick and creamy, 15 to 20 minutes.
- Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
- Cook 2 minutes more, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Serve warm or cold.
Nutrition Facts : Calories 179.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 6.5, Sodium 66.2, Carbohydrate 32.4, Fiber 1.2, Sugar 11.3, Protein 4.6
APPLE CINNAMON RICE PUDDING
This came from the milk calendar. Make sure you use short grain rice for this recipe to get a creamy pudding. The long grain rice won't cook properly and the pudding won't thicken. The apples and cinnanmon are a nice change from plain rice pudding.
Provided by Sweet PQ
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a deep pan, melt the butter over medium-high heat. Add the apples, half of the sugar, the cinnamon and salt. Cook, stirring, until apples are softened (about 5 minutes). Remove the apples to a bowl.
- Put the pan back on medium-high heat. Stir in the rice and sugar.
- Whisk the flour into the milk and slowly stir into the rice. Heat until steaming, stirring often.
- Reduce heat to low. Cover and simmer for about 25 minutes (until rice is very tender). Make sure you stir occasionally.
- Stir in the apples and vanilla. Cool slightly and serve, or chill, and serve cold (the pudding thickens more as it cools). Sprinkle with added cinnamon, if desired.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 6, Cholesterol 33.2, Sodium 256.7, Carbohydrate 52.3, Fiber 2.6, Sugar 19.9, Protein 8.1
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