RICE PUDDING CHEESECAKE
It's not your ordinary cheesecake-and we're not just talking about the rice pudding aspect. (Hint: You're going to need some goat milk caramel!)
Provided by My Food and Family
Categories Spanish Food
Time 6h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
- Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Serve topped with cajeta.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
RICE CHEESECAKE PUDDING
This recipe is for a rice cooker. I hate to see an appliance go to waste because it will only do one thing (like cook rice only), so I made this up and the family loved it. I've made up several different recipes for that reason. I made up this recipe because I love my rice cooker but i hate to have appliances that only do one thing.
Provided by Darlene Summers
Categories Dessert
Time 25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
- Put in above spices & raisins.
- Let all cook till done.
- While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
- When rice is done add sugar & prepared pudding.
- Eat warm or refrigerate till cold--good either way!
Nutrition Facts : Calories 163.8, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.4, Sodium 23.6, Carbohydrate 34.8, Fiber 0.6, Sugar 17.9, Protein 2.9
RICH RICE PUDDING CAKE
Try this twist on the old Rice Pudding recipe. This is creamy and fantastic and it's a cake! Hope you enjoy this. If you don't have Arborio rice you can use any short grained italian rice.
Provided by veraj9170
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
- Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
- Position a rack in the top third of the oven preheat to 350.
- Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
- Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.
Nutrition Facts : Calories 330.7, Fat 15.8, SaturatedFat 9.3, Cholesterol 114.5, Sodium 99.9, Carbohydrate 40.5, Fiber 0.5, Sugar 22, Protein 7.1
REISFLADEN (RICE PUDDING CAKE)
Rice pudding cake is my husband's favorite German dessert! Serve with homemade whipped cream.
Provided by brandy
Categories World Cuisine Recipes European German
Time 12h35m
Yield 12
Number Of Ingredients 15
Steps:
- Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
- Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
- Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
- Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
- Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.
Nutrition Facts : Calories 428.8 calories, Carbohydrate 63 g, Cholesterol 118.2 mg, Fat 13.8 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 7.9 g, Sodium 208.1 mg, Sugar 29.5 g
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