RICE PUDDING WITH FRESH PEARS AND HONEY
Provided by Sarah Ellsworth
Categories Dessert Pear Pistachio Honey Bon Appétit Seattle Washington Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6-8 minutes.
- Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30-35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
- Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.
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
RICE PUDDING WITH PEARS AND LEMON
Categories Citrus Fruit Rice Dessert Bake Low Fat Low Sodium Lemon Pear Spring Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine rice and 2 cups water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly.
- Preheat oven to 400°F. Combine pears, lemon juice, 3 tablespoons sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 tablespoon sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.
BROWN RICE PUDDING WITH APPLES AND PEARS (WW CORE PLUS)
Faced with the challenge of finding a dessert that met the requirements of the WW Core program, I modified a recipe from one of my favorite cookbooks, "The New American Plate." This is Core plus points for the sugar used, if any. I made mine with the brown sugar Splenda but use what you have on hand. I have done this with the cinnmon sticks, with the vanilla bean and a combination. Both were good. This is not a very sweet pudding and works well rewarmed for breakfast the next day. Thought it was good enough to share.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone.
- Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good.
- Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt.
- Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.
Nutrition Facts : Calories 215.4, Fat 1, SaturatedFat 0.3, Cholesterol 3.9, Sodium 112.3, Carbohydrate 43.4, Fiber 2.8, Sugar 22.7, Protein 8.9
VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE
Add almond milk to rice pudding for extra nuttiness and creaminess. Serve with a no-added-sugar compote for a healthier alternative to jam
Provided by Katie Hiscock
Categories Dessert
Time 2h15m
Number Of Ingredients 7
Steps:
- Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
- Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pear is tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.
Nutrition Facts : Calories 193 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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BAKED RICE PUDDING WITH PEAR COMPOTE - ANNIE'S NOMS
From anniesnoms.com
5/5 (5)Estimated Reading Time 6 minsServings 6Total Time 2 hrs 10 mins
- Preheat the oven to 150C/300F and spray an 8x8 inch square pan with cooking spray. You can also use softened butter to grease the pan. Sprinkle the pudding rice into an even layer over the base of the pan.
- Place the sugar, milk and vanilla extract into a deep saucepan and place over a low heat. Warm gently until the sugar has dissolved. You don't want the mixture to even simmer, just be warm throughout. This took around 5 minutes on low heat. I dipped a clean finger in to check the temperature, you want to feel that it's pretty warm on your finger, but not scolding hot.
- Gently pour the milk mixture over the rice. At this stage you have two ways of adding the cinnamon - you can sprinkle it on top now, then when you stir the rice pudding after 90 minutes and it will mix in with the rice. OR you can place straight in the oven for 90 minutes, stir it and then sprinkle the cinnamon on top if you want the skin to be cinnamon-y. Completely up to you, I sprinkled the cinnamon on top and baked it before stirring it in.
- Bake for 90 minutes, then remove from the oven and gently stir. Place back in the oven for 30-45 minutes. Mine took 2 hours exactly, you want there to be no runny liquid and for the rice to be set, but still creamy looking. If you over cook it, it will look quite dried out!
EASY (BUT DECADENT) ROASTED PEAR RICE PUDDING RECIPE
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Reviews 1Category DessertCuisine AmericanEstimated Reading Time 3 mins
- Reduce the heat to a simmer, and cook for about 10 to 15 minutes, or until the rice has absorbed most of the water, leaving behind no more than a bit of thick, starchy water. Be careful not to overcook the rice.
- While the rice is cooking, in a separate, medium-size saucepan, combine the coconut milk, milk, sugar, and cinnamon.
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