Rice Prune Pudding Recipes
SWEDISH RICE PUDDING
A favorite with Swedes in our Swedish organization - creamy on top and dense on the bottom. Serve with whipping cream and/or sweetened berries, if desired.
Provided by Karen Olson
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
- Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
- Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 47.2 g, Cholesterol 108.9 mg, Fat 8.1 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 4.1 g, Sodium 394.5 mg, Sugar 32.9 g
CREAMY RICE PUDDING
Traditional Stove Top Creamy Rice Pudding with a touch of vanilla and cinnamon, a classic dessert that reminds me of childhood. Super easy and quick to make, this pudding is a great comforting recipe for little and big ones. It uses a few simple ingredients, and it's incredibly tasty.
Provided by Daniela Apostol
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Add the rice and water to a pan and cook on a low to medium heat until all the water is absorbed.
- Gradually add the milk, one ladleful at a time, and stir continuously until all the milk is used up, and the rice is cooked through. Make sure there is still a bit of liquid left, see the 3rd photo in the collage.
- Add the sugar and vanilla extract, give it a good stir, then cover the pan with a lid and turn the heat off.
- Remove the lid after 5 minutes, give it another stir and enjoy!
Nutrition Facts : Calories 339 kcal, Carbohydrate 53 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 113 mg, Sugar 16 g, ServingSize 1 serving
BROWN RICE PUDDING WITH PRUNES AND APRICOTS
This is a pudding for whole food-minded people, deliciously different from the traditional rice pudding. Taken from Delia Smith's Complete Cookery Course ISBN 0-563-36249-9. Cooking and preparation times are a guesstimate.
Provided by sugarrushkid
Categories Dessert
Time 1h35m
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
- Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
- Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
- Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
- Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
- Spread the rest of the rice on top and cover this with the remaining fruit.
- Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
- At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.
Nutrition Facts : Calories 624.7, Fat 9.6, SaturatedFat 4.8, Cholesterol 77.2, Sodium 116.3, Carbohydrate 127.7, Fiber 9.3, Sugar 58.7, Protein 14.2
RICE & PRUNE PUDDING
Yield 4 people
Number Of Ingredients 8
Steps:
- 1. Stir together the cooked rice, 1 1/2 cups milk and the salt in a saucepan over medium heat. 2. Cook and stir for about 20 minutes or until thick and creamy. 3. Add the remaining 1/2 cup milk, chopped prunes, sugar and beaten egg to the rice mixture whilst constantly stirring. 4. Cook about 3 minutes. 5. Remove from heat and stir in butter and vanilla extract. 6. Serve immediately if you like it hot, like me or chill and add whip cream just before serving.
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- In a medium sauce pan combine rice, water and put it on a medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt.
- Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.
- In a large bowl, combine heavy cream and powdered sugar. Using an electric mixer, beat the heavy cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.
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- In a saucepan bring the 1 1/2 cups of water to boil. Once boiling stir in the rice. Reduce the heat to low and cover. Simmer for 20 minutes. Make sure the rice is thoroughly cooked*
- Transfer the cooked rice into a clean saucepan. Add 1 1/2 cups half and half, sugar and salt. Cook over medium heat until creamy. About 15-20 minutes
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- Put the prune compote ingredients in a small saucepan and bring to a gentle simmer. Cook, uncovered, over medium–low heat for 10 minutes, or until the prunes are very soft and the liquid has reduced a little. Remove from the heat and allow to cool to room temperature, then cover and refrigerate.
- Meanwhile, put the milk, rice and sugar in a saucepan. If using the vanilla bean, split it in half lengthways using asmall sharp knife, then scrape the seeds into the milk mixture. Add thebean (or vanilla extract, if using) to the milk and slowly bring to a simmer, stirring occasionally. Reduce the heat to very low and cook, stirring occasionally, for 1 hour 10 minutes, or until the mixture is thickened and creamy — take care it doesn't stick to the pan and burn. Discard the vanilla bean and divide the rice among two bowls (the rice will thicken as it cools).
- Drain half the prunes well, chop finely, then stir into one of the rice bowls. Cover both bowls and refrigerate untilchilled.
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- To prepare the prune compote, place the prunes with all the other ingredients in a small saucepan and bring them to a simmer.
- Cook over low-medium flame for about 10 minutes or until the prunes are soft and the liquid has reduced a little. Then remove from flame and cool at room temperature, cover with a lid and set aside.
- Meanwhile, add the milk, rice along with brown sugar in a saucepan over medium flame. Add the vanilla extract and slowly bring to a simmer, stirring occasionally.
- Reduce the flame to low and cook for about 1 hour, 10 minutes or until the mixture is thick and creamy. Stir occasionally to avoid it sticking to the pan and burning.
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