Rice Blancmange Pudding With Caramelized Coconut Food

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COCONUT RICE PUDDING WITH MANGO



Coconut Rice Pudding with Mango image

Provided by Daphne Brogdon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups jasmine rice
Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
Zest of 1/2 orange
1 mango, diced
Fresh mint sprigs, for garnish

Steps:

  • Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
  • In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
  • To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

COCONUT RICE PUDDING



Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

BLANCMANGE



Blancmange image

British white cornstarch pudding. Adapted from "EasyChef's 1,000,000 of the world's Best Recipes". Quite good.

Provided by Gary Helriegel1

Categories     Dessert

Time 21m

Yield 4-5 custard cups full

Number Of Ingredients 6

2 cups milk
1/2 cup milk
5 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • Scald 2c of milk in a double boiler.
  • Combine other ingredients (1/2 c milk, cornstarch, sugar, salt) except vanilla, stir til smooth, and add to scalded milk.
  • Cook over boiling water, stirring constantly, til thickened and smooth.
  • Cover and cook 10 min, add vanilla, and put into custard cups.
  • Yield: 4-5 servings.

Nutrition Facts : Calories 187.1, Fat 5.6, SaturatedFat 3.5, Cholesterol 21.4, Sodium 148.4, Carbohydrate 28.9, Fiber 0.1, Sugar 12.6, Protein 5

BLANCMANGE



Blancmange image

The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".

Provided by Engrossed

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons cornstarch
4 tablespoons granulated sugar or 4 tablespoons Splenda sugar substitute
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla, clear if possible
2 ounces unsweetened chocolate (optional)

Steps:

  • Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
  • In a small pot, heat the remaining milk over low heat (Do not boil!).
  • While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
  • Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
  • Let cool, then add the vanilla.
  • Cover and chill.
  • For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
  • Can pour into decorative 1/4-1/2 cup dishes.

Nutrition Facts : Calories 152.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 133.2, Carbohydrate 23.9, Fiber 0.1, Sugar 12.7, Protein 4

COCONUT CARAMEL RICE PUDDING - MW



Coconut Caramel Rice Pudding - MW image

I had a variation of rice pudding I used to make with leftover brown rice (I buy extra boxes of rice when we get Asian takeout). When they posted the Natural Bliss recipe contest, I re-worked the recipe a bit to include the coffee creamer. Imagine my surprise and delight when I was named one of the 10 winners! It's jazzed up...

Provided by Hope Wasylenki

Categories     Puddings

Time 40m

Number Of Ingredients 8

4 c cooked white or brown rice
1 can(s) (14 oz) sweetened condensed milk
2/3 c (5 fluid oz) evaporated milk
2/3 c caramel flavor nestle coffee-mate natural bliss all-natural coffee creamer
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c flaked coconut

Steps:

  • 1. Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
  • 2. Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
  • 3. Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.

VANILLA BLANCMANGE



Vanilla Blancmange image

This pudding base can be flavored or colored. I like to add rice, butter, and cinnamon for rice pudding. Or almond extract with a mint leaf and a couple of pine nuts on top for something simple but elegant.

Provided by cap5258

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 5

½ cup white sugar
3 tablespoons cornstarch
⅛ teaspoon salt
2 cups milk
½ teaspoon vanilla extract

Steps:

  • Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 36.2 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 123.3 mg, Sugar 30.8 g

BLANCMANGE



Blancmange image

This is a dessert I have grown up with. We make it with gelatine or agar agar. The sugar can be subbed with artificial sweetener too.

Provided by Girl from India

Categories     Dessert

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon cocoa powder (red , green, yellow) or 3 -4 drops food coloring (red , green, yellow)
15 g gelatin
200 ml milk (skimmed can be used)
3 -4 drops vanilla essence (use vanilla for cocoa or yellow or pista for green or strawberry or raspberry for red)
4 teaspoons sugar, to taste
grated chocolate, to garnish the chocolate blancmange (orange rind, for the cocoa or yellow, flakes of pistachio or almond for the green, etc.)

Steps:

  • Grease a mould and set aside.
  • Dissolve the agar agar or the gelatine in a little warm water.
  • Cool.
  • Mix this into the milk and then put on the flame for a few minutes till the milk thickens a little.
  • Stir continuously.
  • Add the cocoa/ or any other colour and the sugar and mix.
  • Take off the flame and add the essence.
  • Pour into the mould and refrigerate till set.
  • Invert onto serving plate and garnish with your choice of garnish.
  • Great dessert which is light and not too sweet (at least when I make it).

Nutrition Facts : Calories 127.8, Fat 4, SaturatedFat 2.5, Cholesterol 13.7, Sodium 63.1, Carbohydrate 14.5, Fiber 0.9, Sugar 8.5, Protein 10.2

RICE BLANCMANGE (PUDDING) WITH CARAMELIZED COCONUT



Rice Blancmange (Pudding) With Caramelized Coconut image

Make and share this Rice Blancmange (Pudding) With Caramelized Coconut recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup long grain rice
1 egg
1/4 cup sugar
2 tablespoons flour
2 tablespoons rum (optional) or 2 tablespoons coconut rum (optional)
2 cups milk, warm
1 cup coconut milk
1 cup shredded coconut
2/3 cup brown sugar
1/3 cup water

Steps:

  • In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. Drain and set aside.
  • In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. Add rum, milk and coconut milk. Stir at low heat until it thickens. Remove from the heat and incorporate the cooked rice.
  • Spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
  • Caramelized Coconut :.
  • Put parchment paper on a baking sheet. Rinse coconut with hot water in a strainer while shaking it.
  • In a non-stick skillet, dissolve brown sugar in water.
  • Add coconut and cook until liquid has evaporated and coconut is golden. Spread coconut on the parchment paper and let cool.
  • When ready to serve, garnish the cold blanc mange with caramelized coconut.

Nutrition Facts : Calories 408.1, Fat 18.1, SaturatedFat 14.8, Cholesterol 46.6, Sodium 127.2, Carbohydrate 57.7, Fiber 2, Sugar 41.7, Protein 6.5

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