Cappuccino Rice Pudding Recipes
CAPPUCCINO-RICE PUDDING
An old-fashioned comfort food gets a contemporary twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
- Heat oven to 325°F.
- Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes.
- Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg
CAPPUCCINO RICE PUDDING
Make and share this Cappuccino Rice Pudding recipe from Food.com.
Provided by peachez
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In boiling water dissolve coffee granules in a small measuring cup, set aside to cool.
- In a medium mixing bowl combine milk, pudding mix and cinnamon.
- Beat on low speed of hand mixer for about 2 minutes.
- Fold in coffee, cooled rice and 1 cup of whipped topping.
- Spoon mixture into serving dishes.
- Dollop whipped topping onto each serving, dust with Cocoa.
Nutrition Facts : Calories 225.5, Fat 4.9, SaturatedFat 3.9, Cholesterol 3, Sodium 125.8, Carbohydrate 39.9, Fiber 0.8, Sugar 10.2, Protein 4.9
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