HONEY RICE PUDDING
Pure maple syrup can be substituted for the honey for an equally sweet dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to aboil in a medium saucepan. Reduce heat, and simmer, stirringoften, until rice is tender and liquid has been absorbed,20 to 25 minutes.
- Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.
HONEY RICE PUDDING
A recipe by Martha Stewart. The honey can be replaced with real maple syrup. I always refrigerate and serve it with the drizzled honey and cinnimon over top.
Provided by FrVanilla
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.
Nutrition Facts : Calories 304.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 22.9, Sodium 138.2, Carbohydrate 50.2, Fiber 0.7, Sugar 30.9, Protein 8.9
ORANGE RICE PUDDING
This comes from 1000 Great Recipes. Posting for ZWT3. "In Spain, Greece, Italy and Morocco rice puddings are a favorite dish, especially when sweetened with honey."
Provided by dicentra
Categories Dessert
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the rice with the milk, honey and orange rind in a saucepan and bring to a boil.
- Reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 ¼ hours, stirring regularly.
- Remove the lid and continue cooking and stirring for 15-20 minutes until the rice is creamy.
- Pour in the cream and simmer for 5-8 minutes longer.
- Serve the rice sprinkled with chopped pistachios.
HONEY RICE
This is a very delicious rice dish! It's similar to an Indian-style rice pudding recipe. Enjoy! Top with slivered almonds and cinnamon if you'd like.
Provided by VERDIEIIIS
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine rice, raisins, milk, honey, and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon rind and juice.
- Serve the rice in bowls and garnish (optional) with cinnamon and slivered almonds.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 65.8 g, Cholesterol 18.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 72.1 mg, Sugar 36.6 g
HONEY VANILLA PUDDING
A delicious and easy vanilla pudding made with honey instead of sugar!!
Provided by KANDY70
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the milk and salt in a saucepan over medium heat, and bring to a boil. In a cup or small bowl, dissolve the cornstarch in cold water. When the milk begins to boil, stir in the cornstarch mixture, and cook stirring constantly until it thickens, about 5 minutes.
- Remove from heat, and stir in the honey, butter, and vanilla. Pour into a serving dish, cover, and chill. To keep a skin from forming on the top, place a layer of plastic wrap directly on the surface.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 21.4 g, Cholesterol 25.6 mg, Fat 8.8 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 230.9 mg, Sugar 16.8 g
HONEY-ORANGE RICE PUDDING FOR TWO
"Arborio rice is the key to this creamy pudding. The slow cooking allows the rice to become tender and absorb the honey & citrus flavors." -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the milk, rice, sugar, 2 tablespoons honey, orange zest and salt to a boil. Reduce heat. Simmer, uncovered, for 25-30 minutes or until rice is tender and pudding is thickened, stirring occasionally., Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios.
Nutrition Facts :
RICE PUDDING WITH FRESH PEARS AND HONEY
Provided by Sarah Ellsworth
Categories Dessert Pear Pistachio Honey Bon Appétit Seattle Washington Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6-8 minutes.
- Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30-35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
- Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.
HONEY VANILLA RICE-PUDDING CRèME BRûLéE
Categories Milk/Cream Egg Rice Dessert Bake Broil Vanilla Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
- Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
- Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.
More about "honey rice pudding food"
RICE PUDDING WITH HONEY AND LEMON RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dessert
- Combine the rice, salt, milk, zest and vanilla in a heavy-bottomed saucepan and bring to the boil, stirring constantly to prevent the rice sticking.
- Reduce the heat to very low and simmer gently for 15-20 minutes, stirring occasionally, until the rice is plump and tender, but still slightly runny.
- Spoon into four small bowls or ramekins, drizzle with remaining honey and top with strips of lemon zest. Serve with a lemon wedge for squeezing.
HOMEMADE RICE PUDDING - MODERN HONEY
From modernhoney.com
5/5 (7)Category DessertCuisine FrenchTotal Time 55 mins
- In a heavy-bottomed saucepan, combine cream, milk, and sugar over medium-high heat. Heat until the sugar is completely dissolved and bubbles begin to form along the sides of the pot. Remove from heat before it comes to a boil.
- Combine the milk, sugar, rice, and salt in a saucepan over medium-high heat. Bring to a boil. Once it boils, reduce heat to low and let it gently simmer for 35-40 minutes, or until the rice is soft and the mixture is thick. As it begins to thicken, stir often to keep it from sticking to the bottom of the pan. Transfer to a bowl and let cool and set up in the refrigerator.
- Fold chilled creme anglaise into the rice pudding. Fold 1/2 of the whipped cream into the rice pudding, reserving some for garnish. Sprinkle with cinnamon.
HONEY-ROSE RICE PUDDING WITH PISTACHIO-CARDAMOM CRUMBLE ...
From goop.com
Servings 2Category Recipes
- 1. Combine the rice, coconut milk, ½ cup of water and ⅛ teaspoon of salt in a medium, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring often, then reduce the heat to low, cover, and simmer for 20 minutes, until the rice is fully cooked but there is still liquid remaining. Remove the pot from the heat and let the mixture cool for 10 to 15 minutes, then stir in 1 tablespoon of honey, the vanilla, rose water, and chia seeds. Let sit for 10 minutes, until the chia seeds soak up the additional liquid and it becomes rice pudding–like in texture.
- 2. At this point, you can proceed with warm pudding or chill the pudding in the fridge. It will keep, covered, for up to a week.
- 3. When you’re ready to serve, add the pistachios and cardamom to a small skillet over low heat and toast, stirring occasionally, until fragrant and the pistachios are just beginning to turn golden brown, about 5 minutes. Add the remaining 1 tablespoon of honey and ⅛ teaspoon of salt. Stir well to coat, then remove the pan from the heat.
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HONEY AND SAFFRON RICE PUDDING RECIPE WITH SESAME BRITTLE ...
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Servings 4-6Category DessertAuthor Emma KnowlesTotal Time 1 hr 15 mins
- Preheat oven to 150C. Bring milk, cream, orange rind and juice, spices, and vanilla bean and seeds to a simmer in a wide 2.5-litre casserole or ovenproof saucepan over medium-high heat. Stir in rice, honey and a pinch of salt, cover with a lid or foil, and bake, stirring occasionally to break up the rice (it will clump together), until rice is tender (55 minutes to 1 hour).
- Meanwhile, for sesame brittle, stir honey, sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, bring to the boil and cook without stirring until dark caramel (6-7 minutes). Stir in sesame seeds and ½ tsp sea salt, then pour onto a lightly oiled tray and leave until set. Break into pieces and store in an airtight container until required.
- Whisk yolks and sugar in a bowl until pale, stir into baked rice, then stir continuously over medium heat until thickened (1-2 minutes). Discard cinnamon, vanilla bean and rind, spoon into bowls and serve warm topped with sesame brittle and a citrus salad.
CHILLED RICE PUDDING WITH HONEY AND VANILLA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dessert
- Combine the rice, salt, milk, water, cinnamon stick and vanilla bean in a heavy-bottomed saucepan and bring to the boil, stirring constantly to prevent sticking. Simmer at a gentle bubble for 25 minutes, stirring occasionally, until the rice is plump and tender. Mix the cornflour with 1 extra tbsp cold milk, and stir through for 2 minutes.
- Remove the cinnamon stick and vanilla bean and scrape the vanilla seeds back into the rice. Add the honey, stirring well, and spoon into four small, lightly oiled ramekins. Cool and refrigerate until chilled.
- To serve, turn out onto plates, drizzle with a little honey and serve with pieces of fresh cinnamon and vanilla.
HONEY RICE PUDDING WITH PEAR JAM RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Spanish RecipesCategory Rhubarb RecipesServings 4Calories 625 per serving
- Preheat the oven to 150°C/fan130°/gas 2. Place the rice, honey and milk in a large pan and bring to the boil. Pour into a large ovenproof dish. Bake for 2¼ hours, stirring occasionally.
- Meanwhile, pour the wine into a pan, add the sugar and vanilla pod and seeds, and slowly bring to the boil, stirring, until the sugar dissolves. Peel, core and chop the pears and add to the syrup. Simmer for 35 minutes or until thick and syrupy.
- Stir the cream into the rice. Spoon into dessert glasses and top with the pear jam. Decorate with the vanilla pod from the syrup, if you like.
BROWN RICE PUDDING - HEALTHY RICE PUDDING RECIPE FOR BREAKFAST
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4.4/5 (39)Total Time 16 minsCategory BreakfastCalories 569 per serving
- In a small saucepan, combine the brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally.
- Divide between two bowls, and top with your choice of garnishes and the remaining banana slices. I used dried Mission figs and pepitas for the photos.
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