CHOCOLATE RICE PUDDING
Steps:
- In a medium pot, bring 1 1/3 cups water to a boil. Add the rice, cover and turn the heat to low. Cook until all the water has been absorbed and rice is tender, about 15 minutes. Let cool until warm.
- To the pot with the rice, stir in the milk, sugar and salt. Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes. Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes. Serve warm or cover and cool in refrigerate for at least 1 hour.
CHOCOLATE RICE PUDDING
Provided by Giada De Laurentiis
Categories dessert
Time 3h42m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
- Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
BEST EVER RICE CUSTARD PUDDING
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
Provided by zeeland55
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
CHEF JOHN'S CLASSIC RICE PUDDING
For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
- Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
- Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 39.6 g, Cholesterol 65.4 mg, Fat 5.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 179.7 mg, Sugar 19.4 g
CHOCOLATE 'N' TOFFEE RICE PUDDING
I can't think of a more comforting dessert than this pudding. The toffee bits add a crunch to its creamy consistency. Husband Frank and I enjoy making treats like this together. It looks especially pretty layered in a parfait glass.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the milk, rice, brown sugar, butter and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla. Cool., Spoon half of the pudding into dessert dishes. Combine the coconut, toffee bits and chocolate chips; sprinkle half over the pudding. Repeat layers. Refrigerate until serving. Top with whipped topping and cherries.
Nutrition Facts : Calories 372 calories, Fat 15g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 250mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE CHIP & TOFFEE LAYERED RICE PUDDING
Husband's twist on my grandmother's classic stove-top rice pudding. The flavors and textures are quite unusual, but they do this old stand-by plenty of justice! Enjoy!
Provided by JamesDeansGirl
Categories Dessert
Time 35m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the milk, rice, brown sugar, butter, and salt; bring to a boil over medium heat.
- Cook for 15 minutes, or until thick and creamy, stirring occasionally.
- Remove pan from heat; stir in the vanilla.
- Cool to room temperature.
- Spoon 1/2 the pudding into dessert bowls or sundae glasses.
- Combine the chocolate chips and toffee bits; sprinkle 1/2 over the pudding.
- Repeat layers; refrigerate at until ready to serve.
- Garnish with a generous dollop of whipped cream.
Nutrition Facts : Calories 319.6, Fat 11.7, SaturatedFat 7.2, Cholesterol 27.7, Sodium 176.6, Carbohydrate 48.9, Fiber 0.8, Sugar 20.2, Protein 5.8
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Date Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
- Make cake:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
- Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
- Cut cake into slices; drizzle caramel sauce over each slice.
CHOCOLATE CHIP FLIRT RICE PUDDING FROM NYC'S RICE TO RICHES
Make and share this Chocolate Chip Flirt Rice Pudding from Nyc's Rice to Riches recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put everything, except the chocolate, into a heavy based saucepan and bring to boil, stirring frequently.
- Simmer 30 minutes until rice is tender and mixture thick and creamy.
- Temove from heat and add chocolate. Stir a couple of times to give a ripple effect.
- Serve warm or cold.
Nutrition Facts : Calories 775.6, Fat 54, SaturatedFat 33.2, Cholesterol 95.7, Sodium 152.3, Carbohydrate 75.9, Fiber 8.3, Sugar 53.1, Protein 16.3
CHOCOLATE PUDDING PIE RECIPE
Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk with whisk 2 min.
- Pour half the pudding into crust. Let stand 5 min.
- Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
- Top with remaining COOL WHIP.
- Refrigerate 3 hours.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 3.1477 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.9122 g, Sugar 0 g, Protein 2 g
CREAMY CHOCOLATE RICE PUDDING
While feeling bored one summer afternoon, I decided to create this scrumptious spin on traditional rice pudding. Now, my creative summer treat is a frequent request yearround. -Gregory Royster, North Lauderdale, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 40-45 minutes or until thick and creamy, stirring often. Remove from the heat; stir in vanilla. , Place 1 cup chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Slowly stir into rice mixture. Cover and refrigerate for 1 hour., Stir in remaining chips. Spoon into dessert dishes. Cover and refrigerate for at least 4 hours. Serve with whipped cream if desired.
Nutrition Facts : Calories 368 calories, Fat 17g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 106mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
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