Cappuccino Rice Pudding Recipes

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CAPPUCCINO RICE PUDDING



Cappuccino Rice Pudding image

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

1 tablespoon boilng water
4 teaspoons instant coffee granules
1 1/2 cups cold low-fat milk
1 (1 1/2 ounce) package instant chocolate pudding mix
1/2 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
3 cups cooked rice, cooled
1/4 cup frozen whipped topping, thawed
1 1/2 teaspoons unsweetened cocoa (I use Hersheys baking cocoa)

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

CAPPUCCINO-RICE PUDDING



Cappuccino-Rice Pudding image

An old-fashioned comfort food gets a contemporary twist.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 6

Number Of Ingredients 11

2/3 cup uncooked regular long-grain rice
1 1/3 cups water
2 eggs
1/2 cup sugar
2 cups milk
4 teaspoons freeze-dried instant coffee
1 teaspoon vanilla
1/4 teaspoon salt
Ground cinnamon
Whipped cream, if desired
Chocolate-covered espresso beans, if desired

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

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