Giadas Rice Pudding Recipes

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WHITE CHOCOLATE ORZO PUDDING



White Chocolate Orzo Pudding image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 9

4 cups whole milk
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cinnamon stick
1 cup dried orzo pasta
3/4 cup white chocolate chips, such as Guittard
1 teaspoon orange zest (1/2 orange)
1/2 cup crushed amaretti cookies

Steps:

  • Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
  • Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.

GIADAS RICE PUDDING



GIADAS RICE PUDDING image

Categories     Dessert     Christmas     Boil

Number Of Ingredients 13

Makes 6 servings
Rice pudding with orange zest and dark rum
Ingredients
5 cups whole milk
2/3 cup rice
1 teaspoon vanilla
1/2 cup sugar
1 tablespoon orange peel
1 tablespoon dark rum
Directions
This recipe is from the Food Network (Giada De Laurentiis).
Their address is www.foodnetwork.com.
Read more: http://caloriecount.about.com/giadas-rice-pudding-recipe-r124454#ixzz13KA2QgzQ

Steps:

  • cook milk to simmer add rice cook for 25 min. add other stuff and cook 5-10 min. more

GREEN FRIED RICE



Green Fried Rice image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 bunch scallions, chopped
1 (2 inch) piece ginger root, peeled and finely chopped
1 garlic clove, roughly chopped
2 teaspoons kosher salt, divided
3 cups cooked brown rice
1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces
4 cups baby kale, chopped
1 avocado, pitted and sliced
1/2 English cucumber, peeled and julienned
Toasted sesame seeds, optional garnish

Steps:

  • Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
  • crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM



Rice Pudding with Vanilla Bean, Orange and Rum image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h45m

Yield 4 to 6 servings

Number Of Ingredients 7

5 cups whole milk
2/3 cup Arborio rice or other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon grated orange peel
Orange segments

Steps:

  • Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
  • Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

CHOCOLATE RICE PUDDING



Chocolate Rice Pudding image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h42m

Yield 6 to 8 servings

Number Of Ingredients 8

5 cups whole milk
2/3 cup Arborio rice
3/4 cup sugar
1 1/2 teaspoons orange zest (from 1 medium orange)
1 vanilla bean, split lengthwise
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons orange liqueur
1 cup semisweet chocolate chips

Steps:

  • In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
  • Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.

LEMON AND ALMOND RICE PUDDING



Lemon and Almond Rice Pudding image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h53m

Yield 4 to 6 servings

Number Of Ingredients 10

4 cups whole milk
1/2 cup Arborio rice or medium-grain white rice
1/2 cup sugar
1 vanilla bean, seeds removed, pod reserved
1/8 teaspoon fine sea salt
1/2 cup fresh lemon juice, from about 3 large lemons
1/4 cup amaretto liqueur
3 large lemons, zested
1/2 cup whipping cream
1/4 cup sliced almonds, toasted* see Cook's Note

Steps:

  • In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
  • Sprinkle the chilled rice pudding with sliced almonds and serve.

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