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
AUTHENTIC ITALIAN RICE PUDDING
Let Cooking Italian with Joe show you how to make my grandmother's authentic Italian world's best rice pudding! Truly smooth and silky texture that fills your taste buds with yum. Garnish with chopped nuts, cinnamon, and whipped cream.
Provided by Cooking Italian With Joe
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
- Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
- Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 45.3 g, Cholesterol 156.8 mg, Fat 19.3 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 11 g, Sodium 176.7 mg, Sugar 27.2 g
FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
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.
RICOTTA AND VANILLA BEAN PUDDINGS
Provided by Giada De Laurentiis
Categories dessert
Time 3h47m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
- In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
- For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
- To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.
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
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 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
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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