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.
APRICOT RICE PUDDING POPS
Provided by Michael Laiskonis
Categories Dessert Vegetarian Kid-Friendly Yogurt Low Cal Backyard BBQ Frozen Dessert Apricot Coconut Summer Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
- Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
- Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
- Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.
BAKED RICE PUDDING WITH APRICOTS
The nice thing about baked rice pudding is that you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream & a sprinkle of cinnamon if you like. The recipe is the courtesy of Gale Gand - 2003 - Food Network
Provided by Manami
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
- Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
- Stir the sugar into the cooked rice mixture.
- Stir in the egg yolks.
- Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
- Remove from the oven and let cool.
- Chill until ready to serve.
RICE PUDDING WITH DRIED APRICOTS
This recipe was in BHG November 2007 and is a Sandra Lee Semi Homemade recipe. Really good and easy, my favorite combination, lol. I have also made the pudding with Sun Maid Fruit Bits instead of the dried apricots. This uses 2 pouches Success Rice, but the computer does not recognize this ingredient.
Provided by mandabears
Categories Dessert
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray the inside of a 4 or 5 quart slow cooker with cooking spray.
- In a large bowl mix the evaporated milk, condensed milk, eggs, and salt.
- Stir in the rice, crystalized ginger and dried apricots.
- Cover and cook on low setting for 2-4 hours.
BAKED RICE PUDDING WITH APRICOTS
There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.
Provided by Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- 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 sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.
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.
FRAGRANT APRICOT RICE
This rice dish is made lively with dried apricots, fresh ginger root, onion, garlic, coriander and basil. Make a meal out of this or serve as a side.
Provided by Rita1652
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a hot heavy bottom pan heat butter and oil
- Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
- Add zest and water simmering covered over low heat for 20-25 minutes
- Fluff with fork and season with salt and pepper
- Top with cashews and garnish with fresh basil
APRICOT & ORANGE RICE PUDDING
Rice pudding with a fruity zing - made in the microwave
Provided by CJ Jackson
Categories Dessert, Treat
Time 17m
Number Of Ingredients 8
Steps:
- Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
- Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.
Nutrition Facts : Calories 325 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium
WILD RICE PUDDING WITH DRIED FRUIT
There are few desserts more worthy of the term comfort food than rice pudding. This recipe adds a new twist to the old standby by using wild rice and brown rice in place of the usual white rice.
Provided by Alan in SW Florida
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Butter a shallow 1-quart baking dish.
- In a large bowl, combine the light cream, heavy cream, maple syrup, whole eggs, egg yolks, vanilla, nutmeg, dried fruit, raisins, wild rice, and brown rice.
- Turn the mixture into the prepared dish and bake, uncovered, for 35 minutes.
- Stir the mixture in the baking dish and bake for an additional 5 minutes, or until the custard is set. Serve warm or chilled.
Nutrition Facts : Calories 595, Fat 38.8, SaturatedFat 22.6, Cholesterol 321.3, Sodium 94.1, Carbohydrate 55.8, Fiber 3.6, Sugar 18.5, Protein 10.1
30-MINUTE RICE PUDDING WITH DRIED FRUIT
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
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.
RICE PUDDING WITH CINNAMON AND DRIED FRUIT
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
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
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