Chocolate Chip Banana Nut Rice Pudding Recipes

RICE PUDDING

Steps:

• In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
• Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
• Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
• Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
• Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

BANANA NUT PUDDING

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Let stand 5 min.
• Top with nuts and chocolate chips.

CHOCOLATE CHIP FLIRT RICE PUDDING FROM NYC'S RICE TO RICHES

Steps:

• Put everything, except the chocolate, into a heavy based saucepan and bring to boil, stirring frequently.
• Simmer 30 minutes until rice is tender and mixture thick and creamy.
• Temove from heat and add chocolate. Stir a couple of times to give a ripple effect.
• Serve warm or cold.

FRUIT 'N' NUT RICE PUDDING

Steps:

• Preheat oven to 180 degree Celsius.
• Place the rice in an ovenproof pie dish.
• Add the apricots, currants and walnuts.
• Stir the milk through and blend in the cinnamon.
• Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
• Stir in sugar or substitute and rewarm for 5 minutes.
• Cover with foil (or lid) and allow to stand for 5 minutes before serving.

BANANA CHOCOLATE CHIP BREAD PUDDING (VEGAN)

Steps:

• Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.
• In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine.
• Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet.
• Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas.
• Pour mixture into loaf pan, patting down to make an even top.
• Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
• Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.