Bruleed Banana And Pumpkin Rice Pudding Recipes

PUMPKIN RICE PUDDING

Steps:

• Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
• Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
• Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

BANANA PUMPKIN PUDDING

Steps:

• Heat oven to 350 degrees F and butter a 1 1/2 quart casserole dish.
• Peel and slice the bananas lengthwise and cover the bottom of the casserole with the sliced bananas.
• Mix together the brown sugar,salt, cinnamon, ginger, nutmeg and cloves.
• Beat the spice mixture into the pureed pumpkin.
• Beat together the eggs, evaporated milk& the whole milk.
• Gradually stir the liquid into the pumpkin mixture, mix well.
• Pour over the bananas into the casserole.
• Bake for apprx 1 hour or until a knife comes out clean when inserted in the center Serve with a good dollop of whipped cream on top.

BRULEED BANANA AND PUMPKIN RICE PUDDING

Steps:

• Combine the rice and 1 1/2 cups water in a medium microwave-safe bowl. Microwave on high until most of the water is absorbed and the rice is mostly cooked through but still has a bite to it, about 8 minutes.
• Meanwhile, heat a medium saucepan over medium-high heat. Add the milk, pumpkin puree, 1/4 cup plus 2 tablespoons sugar, raisins, vanilla, cinnamon stick and salt. Let the mixture reach a steady simmer and maintain that steady simmer through completion of the recipe.
• When the rice finishes cooking in the microwave, add it and any remaining liquid to the simmering milk mixture. Cook, stirring occasionally, until the rice is completely tender and the pudding thickens, 12 to 14 minutes. Slow, large bubbles will rise to the top towards the end of cooking.
• Remove the saucepan from the heat, discard the cinnamon stick and divide the pudding between six 6-ounce broiler-proof ramekins. Refrigerate until completely cool, about 30 minutes. The pudding will continue to thicken as it cools.
• When ready to serve, arrange a rack in the top position of the oven and heat the broiler on high (see Cook's Note).
• Place a single layer of sliced bananas on top of each pudding. Evenly sprinkle 1 tablespoon of sugar over the top of each pudding. Broil until the sugar forms a hard, caramel layer, about 30 seconds, checking every 10 seconds. Serve.

PUMPKIN BREAD PUDDING WITH RAISINS

Steps:

• In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.

PUMPKIN RICE PUDDING

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat., Gradually whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Stir in rice and vanilla., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.

CREME BRULEE RICE PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
• In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
• In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
• Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
• Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
• Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
• Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
• Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

BANANA RICE PUDDING MADE EASY

Steps:

• Add all the ingredients into a medium saucepan.
• Set to medium-high heat.
• Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
• Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
• when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
• allow to cool for 4-5 minutes or chill for 30 minutes.
• Share and Enjoy! :).