BROWN RICE PUDDING
This rice pudding is made with brown rice and can be made with Splenda®.
Provided by HeidiLB
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
- Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Nutrition Facts : Calories 517 calories, Carbohydrate 38 g, Cholesterol 283.5 mg, Fat 39.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 23.6 g, Sodium 210.6 mg, Sugar 25.2 g
BROWN RICE PUDDING WITH PEACHES
Brown rice perfectly sweetened with brown sugar and peaches to make a great alternative for traditional rice pudding. Will be perfect with added nuts as well. If you leave out the butter, it is vegan.
Provided by Nick Wade
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir peaches, rice, 1/4 cup water, brown sugar, and vanilla extract together in a saucepan over low heat. Simmer until peaches start to wilt, 3 to 5 minutes. Stir in butter. Sprinkle with cinnamon and nutmeg after plating.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 29.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 27.4 mg, Sugar 16.6 g
BROWN-RICE PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes.
- Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.
CREAMY BROWN RICE PUDDING
This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.
Provided by Diana Hagewood Smith
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
- Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g
APPLE PIE BREAD PUDDING RECIPE BY TASTY
Here's what you need: bread, eggs, milk, vanilla extract, cinnamon, granny smith apples, brown sugar, cornstarch, vanilla ice cream, caramel sauce
Provided by Tasty
Categories Desserts
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C).
- Slice the bread into ½ inch (1 cm) cubes.
- In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
- Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
- Spread the bread evenly in a 9-inch (23-cm) round baking pan.
- In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
- Spread the apples evenly on top of the bread.
- Bake for 40 minutes, until edges are brown.
- Cool, slice, then serve with vanilla ice cream and caramel sauce!
- Enjoy!
Nutrition Facts : Calories 554 calories, Carbohydrate 118 grams, Fat 8 grams, Fiber 5 grams, Protein 9 grams, Sugar 90 grams
THE BEST APPLE PUDDING
This is my favourite apple dessert. This recipe came from my mother and we had this many times growing up. Use enough apples to generously cover the bottom of the dish. So Yummy!
Provided by bert2421
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
- Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
- Add vanilla.
- Spread over apples.
- Combine all sauce ingredients and boil for 5 minutes.
- Pour over batter and bake 35- 45 minutes at 350.
Nutrition Facts : Calories 677.4, Fat 18.6, SaturatedFat 6.2, Cholesterol 64.8, Sodium 405.1, Carbohydrate 125.1, Fiber 4.2, Sugar 92.5, Protein 6.4
BROWN RICE PUDDING WITH APPLES AND PEARS (WW CORE PLUS)
Faced with the challenge of finding a dessert that met the requirements of the WW Core program, I modified a recipe from one of my favorite cookbooks, "The New American Plate." This is Core plus points for the sugar used, if any. I made mine with the brown sugar Splenda but use what you have on hand. I have done this with the cinnmon sticks, with the vanilla bean and a combination. Both were good. This is not a very sweet pudding and works well rewarmed for breakfast the next day. Thought it was good enough to share.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone.
- Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good.
- Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt.
- Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.
Nutrition Facts : Calories 215.4, Fat 1, SaturatedFat 0.3, Cholesterol 3.9, Sodium 112.3, Carbohydrate 43.4, Fiber 2.8, Sugar 22.7, Protein 8.9
BROWN RICE PUDDING III
I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired.
Provided by cubgirl1960
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
- Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 14.2 g, Cholesterol 28.3 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 35.1 mg, Sugar 3.2 g
BROWN RICE SALAD WITH APPLES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.
BROWN BASMATI RICE WITH APPLES AND RAISINS
Another easy recipe to prepare, especially useful if you have leftover rice. Try this with lamb or chicken! From www.sunmaid.com.
Provided by COOKGIRl
Categories Brown Rice
Time 50m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cook the basmati rice until tender and liquid absorbed. (If using leftover rice, heat thoroughly.) Do not add any oil or salt to the rice. Keep warm.
- In a saucepan over medium heat, toast the almonds until light golden brown, stirring frequently to avoid burning.
- Next add the curry powder, cooking for about 1-2 minutes or until curry powder is fragrant, again being careful not to burn.
- Add the Granny Smith apple, raisins and green onion. Stir gently and heat through.
- Season with salt to taste.
Nutrition Facts : Calories 191.2, Fat 3.4, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 38.5, Fiber 3.1, Sugar 12.1, Protein 3.9
RICE PUDDINGS WITH CARAMEL GALA APPLES
Provided by Dorie Greenspan
Categories Milk/Cream Rice Dessert Kid-Friendly Apple Fall Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For puddings:
- Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- For caramel apples:
- Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
- Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
RICE PUDDING WITH CARAMEL APPLES (DORIE GREENSPAN)
This recipe is from Dorie Greenspan's newest cookbook, "Around my French Table". It's a delicious, comforting dessert, with or without the apples. The slight tartness of the apples and the decadence of homemade caramel sauce pair nicely with a creamy and not too sweet vanilla rice pudding. COOKING NOTES: Watch the pudding closely in the last 10 minutes, don't cook it until all the milk is gone or you'll have a stiff pudding. If you are going to chill it add more vanilla extract as the cold will mute flavors. Press a plastic wrap on the surface and let the pudding cool to room temperature. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated. Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
Provided by blucoat
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345.4, Fat 14.7, SaturatedFat 8.8, Cholesterol 48.5, Sodium 125.3, Carbohydrate 47.2, Fiber 1.6, Sugar 33, Protein 6.9
RICE PUDDING WITH FRESH PEARS AND HONEY
Provided by Sarah Ellsworth
Categories Dessert Pear Pistachio Honey Bon Appétit Seattle Washington Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6-8 minutes.
- Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30-35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
- Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.
APPLE BREAD PUDDING
Categories Dairy Egg Fruit Dessert Bake Low Fat Vegetarian Back to School Currant Apple Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.
- Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.
- Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.
APPLE BREAD PUDDING
Make and share this Apple Bread Pudding recipe from Food.com.
Provided by Dancer
Categories Dessert
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In large bowl, toss bread cubes and apples together.
- In separate bowl, whisk together brown sugar and eggs.
- Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
- Pour egg/milk mixture over bread cubes and apples.
- Stir well and let stand 5 minutes for bread to absorb liquid.
- Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed.
- Bake 50 minutes or until bread is deep golden brown and puffed up.
- A knife inserted in the centre should come out clean.
Nutrition Facts : Calories 1577.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 93.6, Sodium 1664.4, Carbohydrate 301.4, Fiber 22.9, Sugar 59.4, Protein 44.9
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.
BREAD PUDDING WITH CHEESE AND APPLES
Categories Bread Cheese Fruit Nut Breakfast Brunch Dessert Bake Casserole/Gratin Apple Pine Nut Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher
Yield Makes 8 to 10 dessert or brunch servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.
- While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch.
- Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish. Top with one third of apples, cheese, and pine nuts. Repeat layering twice with remaining bread, apples, cheese, and pine nuts. Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits.
- Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm.
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