Simple Light Nutella Rice Pudding Food

SIMPLE & LIGHT NUTELLA RICE PUDDING

Steps:

• Combine milk, rice, sugar and nutella in a large saucepan.
• Cook on medium heat until pudding thickens, about 30-40 minutes, stirring often.
• Remove from heat and stir in vanilla.
• Serve warm or chill before serving.

SIMPLE RICE PUDDING

Steps:

• Combine rice & milk in a medium saucepan, bring to the boil then reduce heat to low and simmer for 15-20 minutes, stirring often, until milk is absorbed & rice is tender.
• Remove pan from heat and stir in custard. Transfer to a bowl, cool slightly, then refrigerate until chilled.
• Serve with fruit & cream.

MEXICAN RICE PUDDING

Steps:

• Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
• Add the rice and return to a boil, stir once, cover and cook for 20 min.
• Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
• Take from the heat and remove the cinnamon and zest.
• Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
• Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
• Preheat the broiler and dot the top of the pudding with the butter.
• Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.

CHAMPORADO (CHOCOLATE RICE PUDDING)

Steps:

• Cook Rice in a medium-size saucepan with water.
• Stir constantly.
• When rice is ready, rice should be somewhat transparent and it'll feel thicker as you stir.
• Add the balance of ingredients except milk.
• Serve in bowls with swirls of milk on top.

NUTELLA RICE PUDDING

Steps:

• 1. Combine cooked rice, milk, half and half (use 1/2 cup milk and 1/2 cup cream if you do not have half and half), sugar and salt in a medium saucepan.
• 2. Bring to a simmer, then lower the heat so the mixture doesn't boil. Stir regularly with a spatula, scraping the bottom of the pan, until just about all of the milk is absorbed (about 45 minutes) and pudding has thickened.
• 3. Add the vanilla and sift the cocoa powder, and stir to combine. Remove from heat and stir in Nutella.
• 4. Garnish with whipped cream - plain, lightly sweetened or Nutella-flavored (see recipe below).
• 5. Nutella Whipped Cream Ingredients 1/4 cup heavy whipping cream, chilled 1 tbsp Nutella 1 tsp hot water or coffee Directions 1. Whip heavy cream to soft peaks in a small bowl. 2.In another small bowl, place remaining tablespoon of Nutella. 3.Add 1 tsp of the hot water or coffee to the Nutella. Whisk together until Nutella has dissolved. 4.Fold Nutella mixture into the whipped cream and spoon it on top of puddings.

SIMPLE RICE PUDDING

Steps:

• Cook rice in water and salt as directed on package.
• Cool.
• Mix pudding and cold milk as directed on box.
• Add cooled rice and mix well.
• Refrigerate until ready to serve.

PEANUT BUTTER RICE PUDDING

Steps:

• Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
• Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
• Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
• Serve sprinkled with peanuts and whipped cream.

LEMON RICE PUDDING

Steps:

• Combine rice with lemonade in a 1-quart mixing bowl.
• Cover and microwave on high for 3 minutes, then cool.
• Meanwhile, prepare instant pudding with milk in a 2-quart mixing bowl; then fold in yogurt.
• Fold rice into pudding and spoon into individual serving dishes.
• Chill until serving time, at least 30 minutes.
• Garnish with twisted lemon slices.