Rice Pudding With Ginger Amaranth And Mango Recipes

MANGO RICE PUDDING

Mango Rice Pudding image

This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.

Provided by Food Network Kitchen

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.

RICE PUDDING WITH GINGER

Rice Pudding With Ginger image

Provided by Mark Bittman

Categories easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 tablespoon minced or grated ginger
3/4 cup sugar (plus 1 tablespoon, optional)
Pinch salt
1 1/2 to 2 cups cooked rice
2 eggs, beaten

Steps:

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, 3/4 cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice in it.
Add eggs to cooled milk mixture and whisk; pour mixture over rice. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly. If you like, sprinkle top with extra sugar and run under broiler for about 30 seconds. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 3 grams, TransFat 0 grams

MANGO RICE PUDDING

Mango Rice Pudding image

Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups water
1/4 teaspoon salt
1 cup uncooked long grain brown rice
1 medium ripe mango
1 cup vanilla soy milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Chopped peeled mango, optional

Steps:

In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.

Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.

RICE PUDDING WITH GINGER, AMARANTH, AND MANGO

Rice Pudding With Ginger, Amaranth, and Mango image

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

Provided by Bernardo Bukantz

Categories Bon Appétit Mango Dessert Ginger Rice Coconut

Yield 8 Servings

Number Of Ingredients 17

Ingredients

Rice pudding:
1 2" piece ginger, peeled, sliced 1/4" thick
2 13.5-ounce cans unsweetened coconut milk
3 cups whole milk
1 cup arborio rice
2/3 cup sugar
3/4 teaspoon kosher salt
2 vanilla beans, split lengthwise
Topping and assembly:
1 tablespoon amaranth
1 tablespoon chia seeds
1 tablespoon sesame seeds
1 ounce butter cookies or shortbread (about 4), crushed
2 tablespoons raw sugar
1/4 teaspoon ground cinnamon
1 mango, peeled, thinly sliced
Fresh mint leaves (for serving)

Steps:

Rice pudding:
Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
Topping and assembly:
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.

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