Pepita Rice Pudding Recipes

EASY JASMINE RICE PUDDING

Steps:

• Bring milk, water, honey, and salt to a simmer in a medium saucepan over medium-high. Stir in rice, and reduce heat to medium-low. Cook, uncovered, stirring often, until rice is tender and mixture is thickened, about 30 minutes.
• Remove from heat, and stir in vanilla. Divide mixture evenly among 6 bowls; top each with 1 tablespoon goji berries and 1 tablespoon pepitas. Serve warm.

BAKED PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
• Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
• Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

CHIA-SEED PUDDING

Steps:

• Whisk the almond milk, agave, chia seeds and cinnamon in a medium bowl. Cover and chill for 4 hours or overnight, whisking once to loosen the mixture after about 3 hours. Spoon into bowls and top with the mango and coconut.

DIPLOMATIC PUDDING

Steps:

• In a large mixing bowl, combine the crumbled bread with the milk, stir to mix and let stand for 1 hour. Meanwhile, preheat the oven to 200 degrees F. and place a 2 quart baking dish in it to heat up. In a small saucepan over medium high heat, combine 1 cup of the sugar, the butter, and water. Stir together until the mixture begins to bubble and turn a caramel brown color, about 10 to 12 minutes. Remove the baking dish from the oven and pour the caramel into it, swirling to coat the bottom and up the sides of the dish evenly. Set aside to cool.
• Turn the oven up to 325 degrees F. In another mixing bowl, beat together the eggs, remaining 1 1/2 cups sugar, and the vanilla until well blended. Stir the egg mixture into the bread and milk mixture, then stir in the oranges, almonds, and raisins. Pour the mixture into the prepared baking dish and bake on the middle rack of the oven for 1 1/2 hours. Cool slightly and serve warm, or cover with plastic wrap after cool and refrigerate for 30 minutes to 3 hours before serving.

PEPITA BARS

Steps:

• Preheat the oven to 275 degrees. Thoroughly butter a 9 x 13inch baking pan with 2inch sides and line the base with parchment paper. In a large bowl, combine the brown sugar, oats, flour, baking powder, and salt. Toss together with your hands, then add the melted butter and continue working with your hands until the mixture is crumbly. Pat the crust mixture evenly over the base of the pan and bake for 10 minutes. Cool on a rack.
• In a large mixing bowl, combine the oats, coconut, almonds, pepitas, and sesame seeds, and set aside. In a medium heavy saucepan, combine the honey, brown sugar, and butter. Over medium heat, stir together until the butter is melted. Pour the butter mixture over the dry ingredients and stir until evenly combined. Spread this topping over the crust base and return to a 275 degrees oven for about 20 minutes, or until the center is lightly browned and puffy.
• Cool completely. Cut across the pan lengthwise to separate into 2 long, thin sections, then cut each one into 5 equal bars, approximately 5 x 2 inches. Trim the edges to make them even.
• In the top of a double boiler, combine the chocolate and the clarified butter. Over gently simmering water, melt the chocolate, stirring. Dip the tops of the bars into the melted chocolate mixture and immediately sprinkle with one or more of the following: flaked coconut, pepitas, sesame seeds, and toasted almonds. Allow the chocolate topping to harden before serving.

SWEET AND SALTY PEPITAS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.