Banana Peach Rice Pudding Recipes

Steps:

• Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
• Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
• Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
• Stir whipped cream into rice pudding until well blended.
• Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

Steps:

• Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

Steps:

• Add all the ingredients into a medium saucepan.
• Set to medium-high heat.
• Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
• Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
• when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
• allow to cool for 4-5 minutes or chill for 30 minutes.
• Share and Enjoy! :).

Steps:

• 1. Preheat oven to 350 degrees F. - prep (4) ramekins with butter flavored cooking spray.
• 2. In large bowl, combine eggs, agave, half & half, heavy cream and 2 ounces of soften cream cheese. blend well, add 1/2 cup of rum. Then add cube bread and let stand for about 20 minutes or until the bread is totally soak.
• 3. Then fold in chopped bananas and peaches into mixture and blend well. Pour mixture into each ramekins and place on a lined baking sheet. Bake for about 45 - 50 minutes or until golden brown and set.
• 4. In a sauce pan over medium heat, combine butter, balance of cream cheese and agave nectar, let come to a boil. Then remove from heat add balance of rum blend well and return to heat to form a thick glaze like sauce. Then remove Bread Pudding from oven and pour the hot rum sauce over bread pudding and serve.

Steps:

• In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Steps:

• In a large saucepan, melt the butter and add the chopped peaches. Cook over medium heat until the peaches release their some of their juice, about 5 minutes.
• Stir in rice, apple juice, milk, and coconut milk, cinnamon stick, vanilla and salt. Bring to a boil.
• Reduce heat to medium, cover, and cook until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Discard the cinnamon stick and fold in the sugar. Serve warm or cold.

Steps:

• In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
• In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
• In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
• Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
• Garnish pudding with pistachios and serve with compote.