JAPANESE BANANA RICE PUDDING
Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.
Provided by Cynthia
Categories World Cuisine Recipes Asian
Time 49m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 43.2 g, Cholesterol 128.3 mg, Fat 11.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 119.5 mg, Sugar 24.3 g
CREAMY COCONUT-BANANA RICE PUDDING
Rice pudding is one of the easiest, most scrumptious desserts you could make, and this one-with cinnamon, coconut milk and bananas-is no exception.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan. Stir in rice; cover.
- Cook on low heat 20 to 25 min. or until rice is tender and pudding is thickened, stirring occasionally. Spoon into bowl; cool. Refrigerate several hours or until chilled.
- Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding. Top with COOL WHIP and coconut.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 26 g, Protein 3 g
RICE PUDDING WITH RASPBERRY SAUCE
"This is one of my family's all-time favorites," writes Shirley Privatsky of Dickinson, North Dakota. "It's so festive looking-especially when served in a clear glass bowl or topped with raspberries like a sundae."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill., Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool., Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 210 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
RASPBERRY RICE PUDDING
Steps:
- Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
- In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill
RICE PUDDING WITH FLAMING BANANAS
Steps:
- Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
- Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.
- Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.
BANANA RICE PUDDING
THIS is an old recipe my mother used. With seven children in the house, she made larger quantities, but I adjusted the ingredients to be just right for the two of us. Its "snowy" look makes this a perfect dessert for the winter months. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 431 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 17mg sodium, Carbohydrate 73g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA RICE PUDDING TREATS
These bite-size treats are made with a dollop of perfumy jasmine rice set upon a vanilla cookie-crumb base that is coated with chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Line a 2-inch muffin tin with paper liners. Combine rice, milk, vanilla bean and scrapings, and salt in a medium saucepan; bring to a simmer over medium-low heat. Cook, stirring occasionally, until rice is tender and most but not all of the liquid has been absorbed, 15 to 18 minutes.
- Add banana and sugar; cook, stirring constantly, 2 minutes. Stir in egg yolk and 4 tablespoons butter. Transfer to a large bowl; discard vanilla bean. Cover with plastic; refrigerate 2 hours or up to 2 days.
- Meanwhile, pulse vanilla wafers in a food processor, and transfer to a small bowl. Add remaining 2 tablespoons butter, and toss well. Press 1 teaspoon mixture into each prepared muffin cup. Pour on chocolate to cover; refrigerate 30 minutes.
- Remove cookie-crumb crusts from liners, and place on serving plates. Top each with 1 tablespoon pudding, and serve.
BANANA RICE PUDDING
Posted this recipe in response to a request. I have not made this pudding myself, but found it in "The Mennonite Treasury of Recipes".
Provided by Shar-on
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mash bananas, then add lemon juice.
- Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice.
- Pour into baking dish and set in pan of water.
- Bake at 350 degF for about 35 minutes.
- Beat egg whites until stiff and add remaining sugar.
- Spread over pudding and bake about 15 minutes longer.
BANANA RICE PUDDING
Make and share this Banana Rice Pudding recipe from Food.com.
Provided by Marie
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine rice and sugar and mix well.
- Cool completely, then fold in whipped cream and banana.
- Cover and refrigerate until ready to serve.
- Spoon into serving dishes and garnish with mint.
Nutrition Facts : Calories 447, Fat 15.1, SaturatedFat 9.3, Cholesterol 54.3, Sodium 15.7, Carbohydrate 76.5, Fiber 2, Sugar 41.6, Protein 3.8
RASPBERRY RICE PUDDING
Steps:
- Cook rice in boiling water on top of the stove for 15 minutes. Rinse with cold water and drain.
- Whisk together eggs, cream, milk, nutmeg and sugar. In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice. Cover with plastic wrap. Cook at 100 percent power for 5 minutes. Stir together raspberries, vanilla and eau-de-vie.
- Pierce plastic to release steam. Uncover and stir custard until smooth. Lightly stir in raspberries and flavorings. Cover with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer. If desired, brown under broiler.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 12 grams, TransFat 0 grams
BANANA RICE PUDDING RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- In medium sauce pan combine all ingredients Bring mixture to a boil and immediately reduce heat to a simmer Stir constantly and cook until rice is tender and mixture is creamy, approximately 30 minutes. Add some water if more liquid is required. Before serving remove cardamom pods and cinnamon stick.
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