Island Rice Pudding Food

ISLAND RICE PUDDING

Island Rice Pudding image

Make and share this Island Rice Pudding recipe from Food.com.

Provided by Elmotoo

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups water
1 cup arborio rice
1 pinch salt
2 cups milk
1/4-1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon grated fresh ginger
1/2 cup raisins
1 cup dried shredded coconut
1 cup fresh papaya, diced

Steps:

Bring water to a boil in a medium saucepan. Add rice & salt. Cover & cook on low heat until almost all the water is absorbed, about 15 minutes.
Add milk & cook uncovered, stirring frequently until about 1/2 the milk is absorbed. Stir in the 1/4c sugar, cinnamon, ginger, and raisins. Continue to cook until the rice is soft & the milk is absorbed.
Stir in coconut. Gently fold in papaya. Taste & add more sugar, if desired.
Serve warm or cold.

Nutrition Facts : Calories 258.2, Fat 9.3, SaturatedFat 7.5, Cholesterol 8.5, Sodium 56.3, Carbohydrate 40.6, Fiber 3.2, Sugar 13.4, Protein 4.8

ISLAND RICE

Island Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup rice, regular or instant, cooked according to package directions
Cooked shrimp, halved, about 12 ounces
1 cup diced pineapple
1 cup diced fresh papaya or mango
1/4 cup chopped scallions
2 tablespoons fresh lime juice
2 teaspoons olive oil
Salt and freshly ground black pepper

Steps:

Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.

WORLD'S BEST RICE PUDDING

World's Best Rice Pudding image

Provided by Food Network

Categories dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
Scant 1/2 cup sugar
1 teaspoon vanilla
2/3 cup dried cranberries
Variations: 1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons butter

Steps:

Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

GRANDMA'S FLOATING ISLAND PUDDING

Grandma's Floating Island Pudding image

This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead.

Provided by sugarpea

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups milk
4 tablespoons cornstarch
2 egg whites
2 tablespoons sugar
1 pinch salt
1 cup milk
1 tablespoon cornstarch
2 egg yolks
1/2 cup sugar

Steps:

Island: Mix all ingredients thoroughly in saucepan and.
cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
Pour into four 6oz custard cups and.
seal with plastic wrap laid directly on pudding to prevent film from forming.
Refrigerate until cooled and set.
Topping: Mix all ingredients in saucepan and.
cook over medium heat, stirring constantly until thickened, 8-10 minutes.
Pour into 2 cup measure and.
seal with plastic wrap laid directly on pudding to prevent film from forming.
Refrigerate until cooled.
To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
Invert each Island on a serving plate and remove custard cup.
Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.

Nutrition Facts : Calories 309.6, Fat 8.8, SaturatedFat 4.9, Cholesterol 120, Sodium 160.4, Carbohydrate 49.3, Fiber 0.1, Sugar 31.4, Protein 9

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