Brown Rice Pudding With Peaches Recipes

CREAMY BROWN RICE PUDDING

Steps:

• In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
• Reduce heat & simmer 20 minutes, stirring frequently.
• Remove from heat & stir in butter & cinnamon.
• If desired, garnish with additional cinnamon.

CREAMY BROWN RICE PUDDING

Steps:

• Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
• Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

BROWN-RICE PUDDING

Steps:

• Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes.
• Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.

BROWN RICE PUDDING WITH PEACHES

Steps:

• Stir peaches, rice, 1/4 cup water, brown sugar, and vanilla extract together in a saucepan over low heat. Simmer until peaches start to wilt, 3 to 5 minutes. Stir in butter. Sprinkle with cinnamon and nutmeg after plating.

BAKED RICE PUDDING WITH PEACHES

Steps:

• In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water.
• Discard cinnamon stick.
• Let it cool and stir once a while to keep it wet and creamy.
• Preheat oven to 350°F.
• In a medium bowl whip the egg whites until stiff peak form. Set a side.
• In a medium bowl mix egg yolks and sugar until light in color.
• Strain peaches and cut in slices if need it. Discard syrup.
• Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites.
• Butter or spray 10 inch rounded baking dish.
• Pour half rice mixture in add peaches on top and cover with rest of rice mixture.
• Sprinkle with sugar on a top if you like.
• Bake uncovered until golden brown about 1 hour.

PEACH RICE PUDDING

Steps:

• In a large saucepan, bring milk, rice and salt just to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from the heat. Stir in the sugar, butter and vanilla; cool. , In a small saucepan, combine the sugar, raspberries and jelly. Bring to a boil, stirring constantly. Cook and stir over medium heat for 5 minutes. Press mixture through a fine strainer or sieve; discard seeds. Return raspberry sauce to pan. Combine cornstarch and wine or grape juice until smooth; stir into sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., In individual dessert dishes or in a 2-1/2-qt. trifle bowl, layer the rice pudding and peaches. Serve with sauce.

BREAKFAST RICE PUDDING

Steps:

• Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.