CREAMY COCONUT MILK RICE PUDDING
This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!
Provided by awakenedone
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
- Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
- Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g
RICE COCONUT RAISIN PUDDING
I wanted to use up the left over cooked white rice I had made the night before but not as part of a dinner meal. I didn't have much in the way of dessert making in the pantry so I came up with this. Surprize! My family LOVES it..there are so many ways this can be made with other ingredients. Enjoy!
Provided by Stephanie Morris
Categories Fruit Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Take one cup of the milk and mix it with the raisins and coconut in a saucepan and bring to a boil, turn off the heat and let stand.
- 2. mix the remaining 2 cups of milk with the vanilla instant pudding in a bowl, whip it with a wisk and add the rice, mix well
- 3. Add the remaining cup of milk with the raisins and coconut to the bowl of pudding/rice and mix well with a wire wisk. Cover and refrigerate till serving time. Serve with a dollop of whipped cream or Cool Whip.
- 4. Optional: You can add a half teaspoon of cinnamon or a 1/4 teaspoon of allspice or nutmeg. My family loves it with allspice. Add some pineapple and you have a pina colada dessert! You can also use apple pie filling in lieu of coconut. Other pairings we have enjoyed are lemon pudding with rice and madarines, chocolate pudding with rice, raisins and oreo cookie pieces.
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
COCONUT, RUM & RAISIN RICE PUDDING
Toast rice in brown butter, cook in coconut cream and lace with rum and raisin syrup to make this rice pudding. It's a world away from school-dinner versions
Provided by Barney Desmazery
Categories Dessert
Time 45m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
- In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
- To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.
Nutrition Facts : Calories 678 calories, Fat 42 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
RAISIN PUDDING
This old-fashioned dessert tastes like the comforting long-cooked pudding Grandma used to make, but it really is quick and easy to prepare. The flavor is wonderful. We have it often because my whole family enjoys it. You can make it sugar-free, if you'd like, by using sugar-free pudding mix. -Margaret Vieth, Norwalk, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine pudding mix, milk and water; cook over medium heat until thickened. Remove from the heat; stir in the raisins and vanilla. Cool for 15 minutes; stir in yogurt. Spoon into individual desserts dishes. Chill for 2-3 hours. If desired, garnish with whipped topping and sprinkle with nutmeg.
Nutrition Facts :
COCONUT RICE PUDDING
An easy Coconut Rice Pudding recipe
Categories Milk/Cream Rice Dessert Coconut Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.
COCONUT BREAD PUDDING
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Provided by Yoda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
- In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
- Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g
PERSIMMON-NUT-AND-RAISIN PUDDING
Provided by Jonathan Reynolds
Categories weekday, dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Pour the cognac over the raisins to plump them, then set aside.
- Peel and puree the persimmons, either in a blender or a food mill.
- Mix all the dry ingredients, except for the sugar, together in a bowl.
- Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.
- Melt the butter and incorporate into the mixture.
- Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.
- Toss the nuts, raisins and cognac into the mixture and stir well.
- Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.
- Serve hot or warm, topped with a creme Chantilly.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 87 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 334 milligrams, Sugar 27 grams, TransFat 0 grams
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Nutrition Facts :
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Reviews 1Category Dairy Free, Dessert, Gluten FreeCuisine AmericanEstimated Reading Time 4 mins
- Place the water, salt, and cinnamon stick in a medium pot and bring to a boil. Reduce to low and add brown rice; cover and simmer about 30 minutes. Add 3/4 cup coconut milk, stir, and cover again for another 15-20 minutes or the liquid is almost all absorbed.
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