Rice Pudding With Pears And Lemon Recipes
LEMON RICE PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
- Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
- Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.
LEMON & RHUBARB RICE PUDDING
Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn't catch on the bottom.
- Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
- Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
Nutrition Facts : Calories 358 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
BAKED LEMON & VANILLA RICE PUDDING
The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic
Provided by Good Food team
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
- Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein
VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE
Add almond milk to rice pudding for extra nuttiness and creaminess. Serve with a no-added-sugar compote for a healthier alternative to jam
Provided by Katie Hiscock
Categories Dessert
Time 2h15m
Number Of Ingredients 7
Steps:
- Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
- Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pear is tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.
Nutrition Facts : Calories 193 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
RICE PUDDING WITH PEARS AND LEMON
Categories Citrus Fruit Rice Dessert Bake Low Fat Low Sodium Lemon Pear Spring Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine rice and 2 cups water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly.
- Preheat oven to 400°F. Combine pears, lemon juice, 3 tablespoons sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 tablespoon sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
RICE PUDDING WITH LEMON SAUCE
Steps:
- Make the Rice Pudding
- Heat the oven to 325°F.
- In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg. Scrape the seeds from the vanilla bean and stir them into the mixture. Pour into a 1 1/2-quart baking dish. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes or until bubbly around the edges and the top is golden.
- Make the Lemon Sauce
- In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt. Bring the mixture up to a boil. Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well. Drizzle the lemon sauce over each serving of pudding.
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