RICE PUDDING WITH ALMONDS AND CHERRY SAUCE
Categories Milk/Cream Mixer Dairy Fruit Nut Rice Dessert Christmas Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
- Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.
WHITE CHOCOLATE RICE PUDDING, CHERRIES AND ALMONDS
This is a Bobby Flay recipe, and as usual, have altered it a bit to suit personal preferences. Instead of cherry sauce we make it raspberry, or possibly apricot.
Provided by Manami
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- RICE PUDDING:.
- Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan.
- Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour.
- Reduce heat to low.
- Whisk egg yolks and cream together in a small bowl.
- Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL.
- Remove from the heat.
- Add white chocolate and stir until melted.
- Stir in the orange zest(if using) and cinnamon.
- Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form).
- WARM CHERRY SAUCE:.
- Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves).
- Carefully ignite with a long match or just warm through(I think the latter is safer, at home).
- ASSEMBLING THE PUDDING:.
- Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
- Either way it will look lovely and taste even better.
- Enjoy!
Nutrition Facts : Calories 664.6, Fat 28.1, SaturatedFat 14.3, Cholesterol 151.7, Sodium 290.6, Carbohydrate 89.3, Fiber 1.3, Sugar 64.9, Protein 15.7
WHITE CHOCOLATE RICE PUDDING WITH CHERRIES JUBILEE AND SLICED ALMONDS
Steps:
- Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
- Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
- Bring preserves and cinnamon to a simmer in a medium saucepan over low heat. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through.
MARASCHINO CHERRY RICE PUDDING
As a grandmother, I've been cooking for many years and love to share my recipes. This pretty pastel dessert is a fun choice when you need something sweet for a special occasion. -Sharon Crider, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly., Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour., In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil., Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding. Garnish with cherries if desired.
Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 0 fiber), Protein 5g protein.
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