White Chocolate Jasmine Rice Pudding Food

CINNAMON JASMINE RICE PUDDING

Steps:

• PREHEAT OVEN: 350F Degrees.
• Place in saucepan 2 1/2 cups water.
• Bring water to a boil and add 1 cup of the Jasmine Rice.
• Reduce heat and simmer for about 20 minutes.
• Rice should be almost dry.
• Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
• Pour into a greased 1 quart casserole.
• Sprinkle cinnamon over top of rice.
• Bake in oven for about 40 minutes.
• (Check pudding in 35 minutes).
• Pudding should not be dry (moisture should show in the middle of pudding).
• Take out of oven and allow to sit about 15 minutes.
• Serve warm with a little of the whole cream.

WHITE CHOCOLATE RICE PUDDING

Steps:

• Add the milk, sugar, salt, vanilla and nutmeg to a saucepan and heat over high heat. Stir in the rice.Bring the milk to a boil, reduce heat to medium low and cook for 30 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together, until the milk is absorbed.
• Remove the pan from the heat and add the chocolate. Stir until melted.
• Serve warm garnished with dried cranberries and pistachios.

WHITE CHOCOLATE JASMINE RICE PUDDING

Steps:

• Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
• Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
• Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
• Add the white chocolate and stir until melted.
• Spoon into individual bowls. Cover and chill until cold.

JASMINE RICE PUDDING

Steps:

• Combine rice, cinnamon and lemon zest in a medium saucepan. Toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
• Add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. Add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. Add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. Add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
• Remove from heat and stir in creme fraiche. Serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (Place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. Leave cinnamon and lemon zest in; they will continue to add flavor. Discard just before serving.) Serve cold, or reheat gently in a saucepan, adding more milk if too thick.

JASMINE RICE PUDDING

Steps:

• In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
• Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
• Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
• Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.

JASMINE RICE PUDDING

Steps:

• Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and let steep 20 minutes. Strain milk if using tea leaves; set aside.
• Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and cook until rice is tender and liquid has evaporated, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.
• Spoon pudding into dessert dishes, and cover with plastic wrap to prevent skin from forming; set aside in refrigerator. Place remaining cup sugar in a medium skillet over medium-low heat. Cook, without stirring, until dark amber in color, about 15 minutes. Pour caramel over top of each pudding. Serve immediately or at room temperature.

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.