Rich Chocolate Cherry Brown Rice Pudding Food

RICH CHOCOLATE CHERRY BROWN RICE PUDDING

Steps:

• Preheat oven to 350f degrees.
• Whisk together, buttermilk, egg, honey and cocoa until smooth.
• Add cooked rice and mix well.
• Rough chop half the cherries, add to rice mixture.
• Reserve the other half of the cherries for garnish.
• Pour the rice mixture into a greased (I use butter) 8x8 inch baking dish.
• Set baking dish into a roaster or other baking dish that it will fit into and pour boiling water into the other dish so that it comes about half way up the side of the dish filled with the rice pudding.
• (I do this after I have placed it on the oven rack for safety sake).
• Use the middle oven rack.
• Bake at 350f degrees for approximately 30 minutes or until the centre of the pudding is set, also depending on how dry you like your rice pudding, adjust cooking time accordingly.
• Remove from oven and roaster and set on a rack to cool.
• When cooled, spoon into 4 to 6 dessert cups, garnish with whipped cream, whole cherries and shaved chocolate.
• (I put a couple of whole cherries and some shaved chocolate in the bottom of the dessert cup also).
• They look very nice in a wine glass or just an ordinary glass.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

CREAMY BROWN RICE PUDDING

Steps:

• In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
• Reduce heat & simmer 20 minutes, stirring frequently.
• Remove from heat & stir in butter & cinnamon.
• If desired, garnish with additional cinnamon.

CHERRY PUDDING

Steps:

• Preheat Oven to 350 degrees.
• Mix all but cherries together.
• Fold in cherries and pour into a 13 x 9 baking dish.
• Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
• Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.

RICH CHOCOLATE PUDDING

Steps:

• In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
• Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
• Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
• Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
• Then add vanilla in and put into bowls.
• Eat now, or put into fridge until ready to eat.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

CHOCOLATE RICE PUDDING

Steps:

• Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
• Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving.
• Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.

RICH CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.

EASY, RICH CHOCOLATE PUDDING

Steps:

• Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
• Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
• Slowly whisk in the half and half, then the egg yolks, then the milk.
• Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
• Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
• A splatter screen might be helpful here if your pot is not very deep.
• As the pudding reaches the boiling point it will darken and thicken.
• When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
• Stir in butter and vanilla.
• Serve warm or chilled.

CHERRY ALMOND RICE PUDDING

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.