CINNAMON-RAISIN RICE PUDDING
This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
- Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
- Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
- Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.
APPLE-CINNAMON BREAD PUDDING
With apples and cinnamon, this is a simple but delicious twist on bread pudding. Refrigerate leftovers. Can be served hot or cold.
Provided by Brandy See Landers
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
- Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
- Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
- Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39 g, Cholesterol 90.6 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 4.1 g, Sodium 224 mg, Sugar 22.3 g
APPLE CINNAMON RICE PUDDING
This came from the milk calendar. Make sure you use short grain rice for this recipe to get a creamy pudding. The long grain rice won't cook properly and the pudding won't thicken. The apples and cinnanmon are a nice change from plain rice pudding.
Provided by Sweet PQ
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a deep pan, melt the butter over medium-high heat. Add the apples, half of the sugar, the cinnamon and salt. Cook, stirring, until apples are softened (about 5 minutes). Remove the apples to a bowl.
- Put the pan back on medium-high heat. Stir in the rice and sugar.
- Whisk the flour into the milk and slowly stir into the rice. Heat until steaming, stirring often.
- Reduce heat to low. Cover and simmer for about 25 minutes (until rice is very tender). Make sure you stir occasionally.
- Stir in the apples and vanilla. Cool slightly and serve, or chill, and serve cold (the pudding thickens more as it cools). Sprinkle with added cinnamon, if desired.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 6, Cholesterol 33.2, Sodium 256.7, Carbohydrate 52.3, Fiber 2.6, Sugar 19.9, Protein 8.1
APPLE CINNAMON RAISIN BAGEL BREAD PUDDING
Steps:
- Preheat oven to 375° F. Chop bagels into bite size pieces.
- Lightly butter a 1 ½ quart pie plate or a baking dish
- Peel and slice apples thin. Toss apple wedges in a bowl with 2 tablespoons of the sugar and cinnamon.
- Melt butter in a non-stick skillet over moderate heat and cook apples, turning occasionally, until golden on both sides, about 5 minutes.
- Transfer to prepared dish with bagel pieces.
- Whisk together half and half, eggs, 1/3 cup sugar and vanilla in a large bowl until combined well.
- Pour mixture over apples and bagel pieces.
- Let stand at room temperature 20 minutes, stirring occasionally.
- Bake in middle of oven until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.
- Cool for about one hour...pudding will set up.
APPLE-RAISIN BREAD PUDDING
"Our six children love this for breakfast on a chilly morning, but try it for your next party. It makes the kitchen smell warm and cozy." Janelle Fahnestock, Lititz, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings (1-1/4 cups sauce).
Number Of Ingredients 14
Steps:
- Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 138mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 3g fiber), Protein 9g protein.
APPLE, RAISIN & CINNAMON CLANGER
Try something different for dessert with this clanger - it's like a giant steamed pudding or stuffed roly-poly. Here, ours is filled with spiced apples
Provided by Tom Kerridge
Categories Dessert
Time 2h10m
Number Of Ingredients 10
Steps:
- Mix the flour, sugar, suet and ½ tsp salt together in a bowl. Crack in one egg and slowly add 150ml ice-cold water, stirring to make a pliable dough. Knead briefly to bring together, then wrap and leave to rest while you make the filling.
- Tip the grated apples into a bowl, then stir in the cinnamon, melted butter, sultanas and sugar until well-combined. Set aside (don't worry if it starts to turn brown).
- Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to a 30 x 25cm rectangle, with a long side closest to you. Spoon the apple filling along the long side, leaving a 2cm border from the edge. Beat the second egg and brush some of this over the exposed pastry edge, then fold the edge over to encase the filling. Roll the pastry up into a tight roll, then put the kettle on to boil.
- Wrap the whole roll in a large piece of baking parchment and twist the ends like a Christmas cracker. Twist again to tighten, then secure the ends with kitchen string. Put on a wire rack inside a large roasting tin, pour in 1 litre of freshly boiled water from the kettle and sit the clanger on the rack. Cover the whole tin tightly in a tent of foil, then transfer to the oven and bake for 1 hr.
- Once the clanger is steamed, carefully remove from the tin. Will keep chilled for up to a day. Unwrap the clanger, transfer to a baking tray, brush all over with more of the beaten egg, scatter liberally with more demerara sugar and bake for 20 mins more until deep golden. Serve with custard.
Nutrition Facts : Calories 613 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium
MY BEST AND EASY INDIAN PUDDING
I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006
Provided by Hajar Elizabeth
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
- Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
- Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
- When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
- Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
- Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
- I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!
CINNAMON APPLE RAISIN BREAD PUDDING
This was in the most recent issue of Cooking Light Magazine. I haven't tried it yet, but plan to very soon as it sounds wonderfully delicious.
Provided by smiles4u
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- Combine raisins, dried apples and apple brandy in a microwave safe bowl. Microwave at HIGH for 1 minute; cool. Combine milk, 3/4 cup sugar, lemon rind, melted butter, 1/2 tsp salt, cinnamon, nutmeg, and eggs in a large bowl, stirring well with a whisk. Stir in bread cubes and raisin mixture. let stand at room temperature 15 minutes.
- Pour bread mixture into an 8 inch square baking pan coated with cooking spray. Bake a 325 for 50 minutes or until set. Serve Warm.
Nutrition Facts : Calories 173.2, Fat 4.9, SaturatedFat 2.4, Cholesterol 94.5, Sodium 192.1, Carbohydrate 27.9, Fiber 0.8, Sugar 26.2, Protein 5.6
CINNAMON RAISIN APPLE INDIAN PUDDING
Make and share this Cinnamon Raisin Apple Indian Pudding recipe from Food.com.
Provided by Topher
Categories Dessert
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spray 9" square baking dish.
- In heavy saucepan, heat the milk to boiling.
- Whisk in cornmeal and cook and stir until thick (about 3 minutes).
- Remove from heat.
- Stir in brown sugar, cinnamon, and salt.
- Stir in eggs, raisins, and apples.
- Pour into pan and bake for 60 minutes.
- Serve.
Nutrition Facts : Calories 166.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 49.2, Sodium 337.7, Carbohydrate 33.3, Fiber 2.6, Sugar 22.7, Protein 6.3
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