Rice Pudding With Cinnamon And Dried Fruit Food

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CREAMY CINNAMON RICE PUDDING



Creamy Cinnamon Rice Pudding image

If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!

Provided by TINYCHEF

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 7

3 quarts milk
2 tablespoons ground cinnamon
¼ cup butter
2 cups white sugar
1 cup heavy cream
4 eggs
1 cup uncooked white rice

Steps:

  • Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
  • In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
  • Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 58.7 g, Cholesterol 118.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 159 mg, Sugar 44.9 g

CHEF JOHN'S CLASSIC RICE PUDDING



Chef John's Classic Rice Pudding image

For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 3h35m

Yield 4

Number Of Ingredients 10

½ cup uncooked long-grain white rice
¼ teaspoon kosher salt
1 cup water
¼ cup white sugar
1 ⅓ cups milk
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
1 large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped

Steps:

  • Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
  • Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
  • Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g

INSTANT RICE PUDDING WITH CINNAMON, CARDAMOM AND BLUEBERRIES



Instant Rice Pudding with Cinnamon, Cardamom and Blueberries image

Provided by Robin Miller : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup cooked rice
1 cup milk
1/3 cup sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon, plus more for garnish
1/4 cup dried blueberries, plus more for garnish

Steps:

  • In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon.

RICE PUDDING WITH CINNAMON AND DRIED FRUIT



Rice Pudding With Cinnamon and Dried Fruit image

Make and share this Rice Pudding With Cinnamon and Dried Fruit recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Scandinavian

Time 1h15m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 8

1/4 teaspoon table salt
1 cup medium grain rice (white) or 1 large grain white rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 cup chopped prunes or 1/2 cup apricot
1 teaspoon ground cinnamon

Steps:

  • Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
  • Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent 10sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
  • Remove from heat and stir in vanilla extract, dried fruit, and cinnamon. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.).

Nutrition Facts : Calories 434.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 47.5, Sodium 180.7, Carbohydrate 66.9, Fiber 1.1, Sugar 35, Protein 8.8

DRIED CHERRY AND RAISIN RICE PUDDING



Dried Cherry and Raisin Rice Pudding image

Categories     Milk/Cream     Egg     Rice     Dessert     Low Fat     Dried Fruit     Raisin     Fall     Chill     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 cup water
1/4 teaspoon salt
1/2 cup long-grain white rice
3 cups 1% fat milk
1/3 cup sugar
1 large egg
2 large egg whites
1 teaspoon vanilla
1/8 teaspoon ground cardamom
1/3 cup golden raisins
1/3 cup dried tart cherries

Steps:

  • Bring water with salt to a boil in a 2-quart heavy saucepan and stir in rice. Cover pan and reduce heat to low, then cook until water is absorbed, about 15 minutes. Stir in milk and sugar and cook over very low heat, covered, until mixture resembles a thick soup, 50 minutes to 1 hour.
  • Whisk together egg, egg whites, vanilla, cardamom, and a pinch of salt. Whisk about 1 cup hot rice mixture into egg mixture, then stir mixture into remaining rice. Cook over low heat (do not let boil), whisking constantly, until an instant-read thermometer registers 170°F, 1 to 2 minutes. Remove from heat and stir in raisins and cherries.
  • Transfer pudding to a 2-quart dish or 6 (8-ounce) ramekins and chill, its surface covered with wax paper, until cool but not cold, 1 to 2 hours.

RICE PUDDING WITH FRUIT



Rice Pudding With Fruit image

Provided by Jacques Pepin

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 6

5 1/2 cups whole, low-fat or skim milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 cup long-grain white rice
3/4 cup diced ( 1/2 inch) dried fruits (raisins, apricots, figs, cherries)
1 cup yogurt or sour cream (optional)

Steps:

  • Bring the milk, sugar and vanilla to a boil in a saucepan. Add the rice, mix well, and bring the mixture back to a boil. Cover, reduce the heat to very low, and simmer for about 40 minutes, until the rice is very soft. (The mixture should still be soupy; if it is not, add enough additional milk to make it soupy.)
  • Add the dried fruits to the pudding, mix, and set aside until cooled to room temperature. Spoon into six dessert dishes and serve, if desired, with 1 or 2 tablespoons of yogurt or sour cream on top.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 1 gram, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 120 milligrams, Sugar 36 grams

30-MINUTE RICE PUDDING WITH DRIED FRUIT



30-Minute Rice Pudding with Dried Fruit image

Provided by Gale Gand

Categories     Milk/Cream     Citrus     Dairy     Egg     Rice     Dessert     Freeze/Chill     Quick & Easy     Dried Fruit     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 cup arborio or medium-grain rice
5 cups whole milk
1/4 cup raisins
1/2 teaspoon grated orange peel
1/4 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar

Steps:

  • Place rice in strainer and rinse under cold running water until water runs clear. Place rice, milk, raisins, and orange peel in large saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring rice mixture to simmer over medium heat, stirring occasionally. Reduce heat to lowest possible temperature, cover, and simmer, stirring occasionally, until rice is tender, about 23 minutes. Remove from heat. Add egg yolks; stir until thickened, about 1 minute. Stir in sugar.
  • Divide pudding among eight 3/4-cup ramekins or custard cups. Chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

CINNAMON RICE PUDDING



Cinnamon Rice Pudding image

creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.

Provided by deborah.junger

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup long grain white rice (uncooked)
1/8 cup water
1 pinch salt
1/2 cup sugar
2 cups milk (separated 1 1/2 and 1/2)
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon butter
1 -2 cinnamon stick
1/2 cup raisins (optional, i omit)

Steps:

  • Boil water and a pinch of salt.
  • add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
  • in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
  • on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
  • add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
  • in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
  • remove pot from heat and remove cinnamon sticks.
  • add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
  • Fold in raisins (if desired) and butter.
  • pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
  • you can serve chilled or warm what ever your desire.

CINNAMON, RICE AND RAISIN PUDDING



Cinnamon, Rice and Raisin Pudding image

Rice pudding is one of our favorite comfort foods! And this one, made with cinnamon, brown sugar and raisins, is one of our favorite favorites.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 7

1-2/3 cups water
1-1/3 cups instant brown rice, uncooked
1/2 cup raisins
1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1 Tbsp. brown sugar
1/2 tsp. ground cinnamon
1/2 cup sliced almonds

Steps:

  • Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
  • Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
  • Serve topped with nuts.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

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