Rice Pudding With Green Tea Apple Sorbet And Chili Pineapple Recipes

PINEAPPLE RICE PUDDING

Steps:

• In a large mixing bowl, combine rice, sugar and half-and-half and mix well.
• Stir in cornstarch, eggs, vanilla and pineapple.
• Pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
• Cover and cook on low for 2-3 hours.
• When ready to serve, top each serving with toasted chopped pecans if desired.

RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE

Steps:

• In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.
• To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
• Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
• To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
• To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.

APPLE RICE PUDDING

Steps:

• Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
• Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
• Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.

PINEAPPLE RICE PUDDING

Steps:

• Combine rice, sugar, salt and vanilla.
• Add pineapple; chill 1 hour.
• Add marshmallows and fold in whipped cream.
• Chill until serving time.

PINEAPPLE RICE PUDDING

Steps:

• In a saucepan, combine 3 1/2 c milk, rice, sugar, and salt; bring to a boil over medium heat.
• Cook for 15 minutes or until thick and creamy, stirring occasionally.
• In a mixing bowl, beat cream cheese.
• Beat in eggs and remaining milk.
• Stir into rice mixture.
• Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees.
• Add vanilla.
• Spoon into six dessert dishes.
• Drain pineapple, reserving juice; set pineapple aside.
• In a saucepan, combine brown sugar, cornstarch, butter, salt and pineapple juice.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in vanilla and pineapple.
• Spoon over pudding.

PINEAPPLE RICE PUDDING

Steps:

• In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

PINEAPPLE RICE PUDDING

Steps:

• 1. Combine 3-1/2 cups of the milk with rice, sugar, and salt in saucepan. Bring to a boil over medium heat and cook for about 15 minutes stirring occasionly. It should be thick and creamy. In a mixing bowl, beat cream cheese and eggs together with remaining milk. Stir into rice mixture and cook for another 2 minutes, stirring constantly. Remove from heat and add 1 teaspoon of the vanilla. Divide into dessert bowls to chill.
• 2. Drain the pineapple. Combine the reserved pineapple juice with brown sugar, cornstarch, butter, and salt in saucepan. Bring to a boil and cook for 2 minutes or until thickened. Stir in the remaining vanilla and the pineapple. Spoon over pudding.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

RICE PUDDING WITH CARAMEL APPLES (DORIE GREENSPAN)

Steps:

• To make the rice pudding. Bring about 3 cups of water and the salt to a boil in a medium to large saucepan. Stir the rice and boil for 10 minutes. Drain, and rinse out the pan.
• Put the milk and sugar in the pan and bring to a boil. Stir in the rice, reduce the heat to medium/medium-low, and cook at a steady simmer, stirring frequently. Pay particular attention at the beginning, because the milk has a tendency to bubble up exuberantly and will bubble over even in a tall pot if you don't catch it and stir it down in time. Stir in the vanilla at the end.
• To make the apples. Cut the apples into 1/4 inch thick slices and then cut each piece crosswise. Sprinkle the sugar in the center of a medium nonstick skillet. Moisten with a splash of lemon juice and then turn the heat to medium high. When the sugar melts, bubbles and start to color, either tilt the pan or stir the sugar with a fork or wooden spoon. As soon as the sugar is a nice amber color, pull the pan away from the heat. Stand away, because the mixture will splatter, and add the butter, swirling to mix it inches.
• Put the skillet on medium heat, pour in the cider, and add the salt. Bring the cider to a boil, then add the apples. cook, stirring often for 5 minutes, or until the apples are tender. Pour in the heavy cream and boil for 1 minute more, then turn the apples and caramel sauce into a heatproof bowl and allow to cool. The apples are ready to serve when they are just slightly warm or at room temperature. (Don't taste them as soon as they're cooked: the caramel is very hot.).
• Put a little of the caramel sauce in the bottom of each bowl or glass (Martini glasses look great), top with rice pudding, and finish with apples and a little more sauce. If you'd like, add a dollop of whipped cream.