Fruit N Nut Rice Pudding Recipes

30-MINUTE RICE PUDDING WITH DRIED FRUIT

Steps:

• Place rice in strainer and rinse under cold running water until water runs clear. Place rice, milk, raisins, and orange peel in large saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring rice mixture to simmer over medium heat, stirring occasionally. Reduce heat to lowest possible temperature, cover, and simmer, stirring occasionally, until rice is tender, about 23 minutes. Remove from heat. Add egg yolks; stir until thickened, about 1 minute. Stir in sugar.
• Divide pudding among eight 3/4-cup ramekins or custard cups. Chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

NUT MILK RICE PUDDING

Steps:

• Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
• In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
• Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
• If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
• Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
• Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
• You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
• Bon Appetit!

RICE PUDDING WITH FRUIT

Steps:

• Bring the milk, sugar and vanilla to a boil in a saucepan. Add the rice, mix well, and bring the mixture back to a boil. Cover, reduce the heat to very low, and simmer for about 40 minutes, until the rice is very soft. (The mixture should still be soupy; if it is not, add enough additional milk to make it soupy.)
• Add the dried fruits to the pudding, mix, and set aside until cooled to room temperature. Spoon into six dessert dishes and serve, if desired, with 1 or 2 tablespoons of yogurt or sour cream on top.

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.