RICE PUDDING WITH FRESH FRUIT
The Rice Pudding with Fresh Fruit recipe out of our category Fruit Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the milk, vanilla sugar, sugar, salt and lemon peel in a large saucepan and bring to a boil. Add the rice, cover and simmer over low heat for 20-25 minutes, until the liquid has been absorbed and the rice is tender. Remove from heat and allow to cool.
- Rinse the raspberries and pat dry.
- Peel the kiwis, cut in half lengthwise and slice.
- Rinse the peaches, cut in half, remove the pits and dice.
- Spoon the rice into small serving bowls, top with fruit, drizzle with honey and garnish with fresh mint.
CREAMY RICE PUDDING AND FRUIT LAYERED DESSERT
Impress a crowd with our dramatic Creamy Rice Pudding & Fruit Layered Dessert! Prep time for this creamy rice pudding dessert recipe is only 5 minutes.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Place fruit in 2-qt. decorative glass bowl; refrigerate until ready to use.
- Bring 1/3 cup of the water to boil in small saucepan; pour into large glass measuring cup. Stir in dry gelatin mix 2 min. or until dissolved. Add enough cold water to measuring cup to measure 1 cup. Pour over fruit; keep refrigerated.
- Meanwhile, place remaining 2 cups water and rice in medium saucepan. Bring to boil on medium heat; cover. Reduce heat to low; simmer 20 min. or until water is absorbed and rice is tender. Stir in milk and sugar; cook on medium-low heat 5 min. or until creamy, stirring constantly. Cool completely. Gently stir in whipped topping.
- Spoon rice pudding over fruit. Garnish with additional fruit, if desired.
Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 23 g, Protein 4 g
RICE PUDDING WITH RICOTTA AND FRESH FRUIT
This recipe is from Chef Francis Lopez the Chef instructor from the Culinary Institute of America, in Hyde Park New York. This is his family recipe.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
- Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
- Burt Wolf * Eating Well.
Nutrition Facts : Calories 209.7, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.2, Sodium 33.4, Carbohydrate 43, Fiber 1.2, Sugar 19.4, Protein 5.1
RICE PUDDING WITH FRUIT
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
INDIAN RICE PUDDING WITH FRUIT
A wonderful, easy and versatile dessert. You can use fresh fruit, like peaches, kiwi, berries or bananas, or canned fruit of just about any kind.
Provided by Pesto lover
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk, condensed milk and honey with cardamom over med heat, stirring constantly so as not to scorch the milk. When it is just about at the boiling point, add rice and continue cooking, stirring often, about 45 min until rice is tender and about half the liquid has cooked away. Cool and refrigerate until cold. To serve, top the pudding with the fruit and garnish with a a couple of mint leaves.
Nutrition Facts : Calories 156, Fat 5.2, SaturatedFat 2.9, Cholesterol 15.4, Sodium 65.7, Carbohydrate 22.7, Fiber 0.9, Sugar 15.7, Protein 5.5
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
SWEDISH RICE PUDDING WITH TWO FRUIT SAUCES
Make and share this Swedish Rice Pudding With Two Fruit Sauces recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3".
- Preheat oven to 375°F.
- In a mixer bowl, lightly beat the eggs till frothy.
- Add the sugar, vanilla, butter, salt and remaining milk and combine.
- Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
- Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top.
- Remove from the hot water and cool on a wire rack.
- Serve at room temperature or chilled with a fruit sauce.
- **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
- GRAPE JUICE SAUCE:.
- In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice.
- add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
- LINGONBERRY SAUCE:.
- Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature.
- NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries.
Nutrition Facts : Calories 715, Fat 12.5, SaturatedFat 7, Cholesterol 138.7, Sodium 247, Carbohydrate 142.3, Fiber 0.5, Sugar 114.3, Protein 10.6
WARM FRUITY RICE PUDDING
We gave rice pudding a fruity twist and a touch of ginger for a very unique warm dessert that's ready in just 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix milk, reserved fruit cocktail liquid, pudding mix, ginger and rice in medium saucepan until blended.
- Bring to boil on medium heat; cook until thickened, stirring constantly.
- Remove from heat; stir in fruit. Let stand 15 min. before serving.
Nutrition Facts : Calories 170, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
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 FRESH FRUIT
Make and share this Rice Pudding with Fresh Fruit recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover.
- Cook 1 hour, stirring occasionally.
- Remove from heat. Add vanilla and Pernod.
- Cool, then refrigerate at least 3 hours.
- Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.
Nutrition Facts : Calories 1231.7, Fat 28.1, SaturatedFat 16.9, Cholesterol 102.5, Sodium 945.1, Carbohydrate 216.1, Fiber 13.4, Sugar 83, Protein 32.1
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