COCONUT CARAMEL RICE PUDDING - MW
I had a variation of rice pudding I used to make with leftover brown rice (I buy extra boxes of rice when we get Asian takeout). When they posted the Natural Bliss recipe contest, I re-worked the recipe a bit to include the coffee creamer. Imagine my surprise and delight when I was named one of the 10 winners! It's jazzed up...
Provided by Hope Wasylenki
Categories Puddings
Time 40m
Number Of Ingredients 8
Steps:
- 1. Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
- 2. Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
- 3. Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.
CARAMEL RICE PUDDING
Provided by Nathalie Benezet
Categories Milk/Cream Dessert Christmas Cocktail Party New Year's Eve Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 11
Steps:
- Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
- Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30-40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
- Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
- To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
- Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.
STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM
The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 14g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 112mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
SALTED-CARAMEL RICE PUDDING
Rice pudding is pure dessert magic. Simple ingredients like jasmine rice, whole milk and sugar cook together to make a luscious treat, and the bittersweet salted caramel swirled throughout makes it even more irresistible. This pudding is flavored with vanilla, but a little orange zest, some instant espresso powder or a few smashed green cardamom pods would take it in another delicious direction.
Provided by Samantha Seneviratne
Categories snack, custards and puddings, grains and rice, dessert
Time 35m
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 11
Steps:
- Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
- In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
- Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
- Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.
RICE BLANCMANGE (PUDDING) WITH CARAMELIZED COCONUT
Make and share this Rice Blancmange (Pudding) With Caramelized Coconut recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. Drain and set aside.
- In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. Add rum, milk and coconut milk. Stir at low heat until it thickens. Remove from the heat and incorporate the cooked rice.
- Spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
- Caramelized Coconut :.
- Put parchment paper on a baking sheet. Rinse coconut with hot water in a strainer while shaking it.
- In a non-stick skillet, dissolve brown sugar in water.
- Add coconut and cook until liquid has evaporated and coconut is golden. Spread coconut on the parchment paper and let cool.
- When ready to serve, garnish the cold blanc mange with caramelized coconut.
Nutrition Facts : Calories 408.1, Fat 18.1, SaturatedFat 14.8, Cholesterol 46.6, Sodium 127.2, Carbohydrate 57.7, Fiber 2, Sugar 41.7, Protein 6.5
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
EASY COCONUT RICE PUDDING
This coconut rice pudding is a great use for leftover rice. My kids love it!
Provided by Victoria Andrus
Time 11m
Yield 6
Number Of Ingredients 7
Steps:
- Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
- Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g
BLANCMANGE
British white cornstarch pudding. Adapted from "EasyChef's 1,000,000 of the world's Best Recipes". Quite good.
Provided by Gary Helriegel1
Categories Dessert
Time 21m
Yield 4-5 custard cups full
Number Of Ingredients 6
Steps:
- Scald 2c of milk in a double boiler.
- Combine other ingredients (1/2 c milk, cornstarch, sugar, salt) except vanilla, stir til smooth, and add to scalded milk.
- Cook over boiling water, stirring constantly, til thickened and smooth.
- Cover and cook 10 min, add vanilla, and put into custard cups.
- Yield: 4-5 servings.
Nutrition Facts : Calories 187.1, Fat 5.6, SaturatedFat 3.5, Cholesterol 21.4, Sodium 148.4, Carbohydrate 28.9, Fiber 0.1, Sugar 12.6, Protein 5
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