CREAMY APRICOT RICE PUDDING
Provided by Anne Thornton, Host of Dessert First
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
- When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.
BAKED SAFFRON RICE PUDDING
This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.
Provided by 199949
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
- As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
- Remove from heat, and stir in the sugar, coconut and nuts.
- Beat in the egg, single cream and butter.
- Transfer to an ovenproof dish.
- Sprinkle with nutmeg if desired.
- Bake for 20-30 minutes until set or lightly golden.
- Garnish with chopped nuts or dribbled with additional cream.
- Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
RICE PUDDING WITH CHAI SPICES
Found this recipe in a Gourmet magazine a few years back. A wonderful and creamy combination of flavors. Good warm or cold!
Provided by C in PA
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
- Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
- Mix in ginger and spices.
- Spoon warm into bowls, or chill in refrigerator for several hours.
Nutrition Facts : Calories 329.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 20.3, Sodium 178.9, Carbohydrate 58.4, Fiber 1.2, Sugar 32.9, Protein 8.8
APRICOT RICE PUDDING
Provided by Food Network
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
RICE PUDDING WITH CHAI SPICE & SAFFRON APRICOTS
I love rice pudding, and this one looks really good. I am hoping this will be good enough to convert my BF to a pudding lover as well. From NYT Magazine, 2/3/08.
Provided by chiclet
Categories Dessert
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- The day before serving, soak rice in water overnight and preheat the oven to 300 degrees. In a small heatproof dish, dry the saffron in the oven for 2 minutes. Tip saffron onto a square of wax paper and crush into a powder with the back of a spoon.
- Place apricots in a small heatproof bowl. In a small saucepan, bring 1/2 cup water, 1 T sugar, and the saffron to a boil. Lower the heat to a gentle simmer and stir to dissolve the sugar. Remove from heat, stir in the brandy and pour the liquid over the apricots. Cover the bowl and let sit at room temperature overnight.
- The next day, drain the rice. Combine the milk, cinnamon stick, cloves, cardamom and remaining 1/4 cup sugar in a 3-qt saucepan. Scald the milk over medium heat, stirring to dissolve the sugar. Remove from heat when the bubbles begin to collect around the edge and let steep for 15 minutes. Strain, return to the pan and keep warm over low heat.
- Heat the rice in a medium, heavy-bottomed saucepan over medium-high heat. Add about 3/4 cup of the warm milk, stirring constantly until the rice has absorbed most of the liquid. Continue adding milk by the ladlefull and stirring, until the rice is tender to the bite, 15-20 minutes. On the last addition of milk, leave most of the milk unabsorbed. (The mixture shoul be very soupy; you may not need all of the milk.).
- Pour the pudding into a 1-quart baking dish. Lay a sheet of plastic wrap directly over the pudding. Chill for at least 2 hours.
- Before serving, let the pudding sit at room temperature for 5-10 minutes. Meanwhile, using a slotted spoon, transfer the apricots to a cutting board and roughly chop. Stir them back into the bowl with their juices.
- To serve, mix the pudding and portion into 4 small bowls. Top with saffron apricots and juices.
Nutrition Facts : Calories 401.2, Fat 11.5, SaturatedFat 7, Cholesterol 42.7, Sodium 151.8, Carbohydrate 61.2, Fiber 2.5, Sugar 24.3, Protein 12.4
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