EGYPTIAN RICE PUDDING
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.
BAKED LEMON & VANILLA RICE PUDDING
The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic
Provided by Good Food team
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
- Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein
LEMON RICE PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
- Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
- Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.
GREEK LEMON-RICE PUDDING
A dessert adapted from one of the wonderful Moosewood cookbooks. Times do not include extra time needed for pudding to cool.
Provided by echo echo
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
- Bring to a boil and lower the heat to a mild simmer.
- Cover and cook until rice is tender, approximately 20 minutes.
- Remove from stove and beat in the eggs.
- Continue to beat 1-2 minutes.
- Stir in sugar, lemon juice and peel, and vanilla.
- Transfer to a serving bowl.
- Sprinkle top generously with cinnamon.
- Cool to room temperature.
- Cover tightly and refrigerate until cold.
Nutrition Facts : Calories 305.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 113.4, Sodium 356.6, Carbohydrate 56.5, Fiber 1.3, Sugar 18.1, Protein 6.4
RICE PUDDING WITH LEMON JUICE AND CARAMELIZED ONION (EGYPTIAN KISHK)
Easy and tasty savory rice side dish with lemon and caramelized onion. Eat with salad and meat or chicken. It can be served hot or room temperature.
Provided by annooj
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
- Heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.
- Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
- Pour blended yogurt mixture into simmering broth; bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.
- Garnish with reserved caramelized onion and toasted pine nuts.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 16.7 g, Cholesterol 10.2 mg, Fat 22.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.2 g, Sodium 52.6 mg, Sugar 5.6 g
RICE PUDDING WITH LEMON SAUCE
Make and share this Rice Pudding With Lemon Sauce recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- cook rice.set aside.
- beat eggs, till light and lemon colored.add sugar, nutmeg, salt and milk and cooked rice to a large mixing bowl.
- Pour into 2 quart baking dish.in which 1 stick of butter has been melted.
- bake at 400* for 30 minutes.(center should be a little shaky).
- to prepare LEMON SAUCE:.
- mix cornstarch with water, stir till dissolved -- in a saucepan, mix sugar, salt, lemon juice, butter and egg.add cornstarch mixture --
- stir and cook slowly, till thick -- remove from heat and add a few drops of yellow food coloring is desired.
- this is good over bread pudding, rice pudding or leftover crumbled cake.
- makes about 1 cup -- .
RICE PUDDING WITH LEMON SAUCE
Steps:
- Make the Rice Pudding
- Heat the oven to 325°F.
- In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg. Scrape the seeds from the vanilla bean and stir them into the mixture. Pour into a 1 1/2-quart baking dish. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes or until bubbly around the edges and the top is golden.
- Make the Lemon Sauce
- In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt. Bring the mixture up to a boil. Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well. Drizzle the lemon sauce over each serving of pudding.
LEMON RICE PUDDING
The addition of grated lemon peel adds a flavorful twist to traditional rice puddings. Everyone will savor this refreshingly creamy dessert.-Barbara Parker, Newport, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring water, rice, raisins and nutmeg to a boil. Reduce heat; cover and simmer for 15-20 minutes or until all liquid is absorbed. Cool. Prepare pudding mix according to package directions. Stir in rice mixture and lemon zest. Serve immediately or refrigerate.
Nutrition Facts :
CARAMELIZED RICE PUDDINGS
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.
- Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.
- Bake until almost set, 15 minutes. Let cool 10 minutes.
- Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.
RICE PUDDING WITH LEMON JUICE AND CARAMELIZED ONION (EGYPTIAN KISHK)
Easy and tasty savory rice side dish with lemon and caramelized onion. Eat with salad and meat or chicken. It can be served hot or room temperature.
Provided by annooj
Categories Rice Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
- Heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.
- Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
- Pour blended yogurt mixture into simmering broth; bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.
- Garnish with reserved caramelized onion and toasted pine nuts.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 16.7 g, Cholesterol 10.2 mg, Fat 22.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.2 g, Sodium 52.6 mg, Sugar 5.6 g
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