Rice Pudding With Dried Cherries Recipes
RICE PUDDING WITH CHERRIES
Steps:
- Bring 2 cups cooked rice, 1 2/3 cups milk, 1/2 teaspoon vanilla and a pinch of salt to a simmer in a saucepan over medium heat. Cook, stirring occasionally, until creamy, 6 to 8 minutes. Remove from the heat, stir in 3/4 cup white chocolate chips and let sit a few minutes. Serve over cherries.
- Per serving over 1/2 cup cherries per serving (with 1% milk); Calories: 351 ;Total Fat: 10.5 grams; Saturated Fat: 6 grams; Protein: 8 grams; Total carbohydrates: 57 grams; Sugar: 31 grams; Fiber: 2 grams; Cholesterol: 12 milligrams; Sodium: 140 milligrams
Nutrition Facts : Calories 351 calorie, Fat 10.5 grams, SaturatedFat 6 grams, Cholesterol 12 milligrams, Sodium 140 milligrams, Carbohydrate 57 grams, Fiber 2 grams, Protein 8 grams, Sugar 31 grams
PRESSURE-COOKER CHERRY & SPICE RICE PUDDING
I live in Traverse City, which calls itself the cherry capital of the world. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This pressure-cooked rice pudding recipe always turns out wonderful. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 202 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY RICE PUDDING W/ DRIED CRANBERRIES
Does anyone still make the old time favorite creamy rice pudding? I remember my mom making it. Now I add dried cranberries instead of raisins, but you can put any berry or fruit in it of course. This recipe and picture came from allrecipes that I have been using.
Provided by Carol Junkins
Categories Puddings
Time 45m
Number Of Ingredients 9
Steps:
- 1. 1. In medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- 2. 2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins or dried cranberries. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. mmm
WILD RICE PUDDING WITH DRIED FRUIT
There are few desserts more worthy of the term comfort food than rice pudding. This recipe adds a new twist to the old standby by using wild rice and brown rice in place of the usual white rice.
Provided by Alan in SW Florida
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Butter a shallow 1-quart baking dish.
- In a large bowl, combine the light cream, heavy cream, maple syrup, whole eggs, egg yolks, vanilla, nutmeg, dried fruit, raisins, wild rice, and brown rice.
- Turn the mixture into the prepared dish and bake, uncovered, for 35 minutes.
- Stir the mixture in the baking dish and bake for an additional 5 minutes, or until the custard is set. Serve warm or chilled.
Nutrition Facts : Calories 595, Fat 38.8, SaturatedFat 22.6, Cholesterol 321.3, Sodium 94.1, Carbohydrate 55.8, Fiber 3.6, Sugar 18.5, Protein 10.1
CHERRY & SPICE RICE PUDDING
I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray., Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 193 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 61mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
RICE PUDDING WITH DRIED CHERRIES
Make and share this Rice Pudding With Dried Cherries recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, bring milk, half & half and sugar to a boil.
- Add rice and vanilla extract.
- Cook at medium heat for 8 minutes.
- Stir while heating until creamy and/or sticky.
- Add cherries and stir for 2 minutes.
- Set aside for 10 minutes.
- Garnish with cinnamon.
VANILLA RICE PUDDING WITH DRIED CHERRIES
Categories Milk/Cream Rice Dessert Kid-Friendly Cherry Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine 4 cups milk, rice, sugar, cinnamon and salt in heavy large saucepan. Bring to boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer until rice is very tender, stirring occasionally, about 25 minutes.
- Whisk cornstarch and 1 tablespoon milk in large bowl to blend. Add eggs; whisk to blend. Whisk in hot rice mixture. Return to saucepan. Add cherries; stir over low heat just until mixture comes to boil. Mix in vanilla and lemon juice. Serve warm or pour pudding into buttered medium bowl. Press plastic wrap onto surface. Chill until cold, at least 8 hours or overnight. Spoon pudding into bowls and serve.
RICE PUDDING WITH DRIED CHERRIES AND VANILLA
Categories Milk/Cream Fruit Rice Dessert Low Fat Vegetarian Kid-Friendly Orange Cherry Vanilla Chill Healthy Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Place cherries in small bowl. Cover with hot water. Let stand 15 minutes. Drain.
- Combine milk, rice, sugar, orange peel and salt in heavy medium saucepan. Bring to simmer over medium heat, stirring often. Reduce heat to medium-low; simmer gently uncovered until rice is very tender and pudding is creamy, stirring occasionally, about 30 minutes. Mix in cherries and vanilla. Divide among 6 custard cups. Cool. (Can be made 6 hours ahead. Cover; chill.) Serve chilled or at room temperature, passing additional milk to stir into pudding, if desired.
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- In a large saucepan, combine the rice with the water, salt and cinnamon stick and bring to a boil. Cover and cook over moderately low heat until the liquid is absorbed but the rice is not quite tender, about 15 minutes. Add the milk, sugar and lime zest and bring to a boil over high heat. Reduce the heat to moderate and cook, stirring frequently, until the rice is tender but firm and suspended in thick, creamy liquid, about 10 minutes. Remove the rice pudding from the heat and discard the cinnamon stick.
- Stir the vanilla and the dried apricots into the rice pudding. Transfer to a shallow bowl, cover with plastic wrap and refrigerate until chilled, about 2 hours. Just before serving, stir in the heavy cream.
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- Combine 6 cups water and next 3 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender. Drain.
- Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 30 minutes or until thick, stirring frequently. Discard cinnamon stick. Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon almond extract.
- Combine cherries and remaining 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in remaining 2 tablespoons sugar; cook 5 minutes. Combine 1 tablespoon water and cornstarch. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon vanilla and remaining 1/4 teaspoon almond extract. Serve pudding with sauce.
RICE PUDDING WITH DRIED FRUITS RECIPE | EATINGWELL
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Category Low-Fat Fruit Dessert RecipesCalories 254 per servingTotal Time 45 mins
- Combine rice, sugar, cornstarch and salt in a heavy saucepan. Gradually stir in milk. Bring to a simmer over high heat, stirring constantly. Reduce heat to low and simmer gently, stirring often, until the rice is tender and the pudding is creamy, about 20 minutes. Remove from the heat as stir in cranberries (or raisins), apricots and vanilla. Cover the pan and let stand for 10 minutes, or until ready to serve.
- Combine rice, sugar, cornstarch and salt in a 3-quart or larger casserole dish. Gradually stir in milk. Cover with a lid or vented plastic wrap and microwave on High until the mixture is simmering, about 5 minutes. Stir, cover and microwave on Medium until the rice is tender and the pudding is creamy, about 30 minutes. Stir in cranberries (or raisins), apricots and vanilla. Cover and let stand for 10 minutes, or until ready to serve.
RICE PUDDING WITH DRIED CRANBERRIES - THE BLACK PEPPERCORN
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- Bring the cooked rice 2 cups of the milk and sugar to a boil. Lower heat to that it is a low boil. Do not have it at too high a heat as that could scald the milk.
- In a separate bowl, beat the eggs with the remaining 1/2 cup milk. Slowly stir the egg and milk mixture into the rice pudding. Mix in the dried cranberries, vanilla and cinnamon. Cook for another 3-4 minutes, stirring regularly.
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- To prepare pudding, combine first 4 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender. Drain.
- Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 30 minutes or until thick, stirring frequently. Discard cinnamon stick. Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon almond extract.
- To prepare sauce, combine cherries and 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in 2 tablespoons sugar; cook 5 minutes. Combine 1 tablespoon water and cornstarch. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Serve pudding with sauce.
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