RICE PUDDING WITH RASPBERRY SAUCE
Cozy up to a homemade old-fashioned dessert that's always a pleaser.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
- Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
- Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
- Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
- Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 22 g, TransFat 0 g
DANISH RICE PUDDING W/RASPBERRY SAUCE (RIS A LA MANDE)
This is the traditional Danish Christmas dessert, served on Dec 24 before we walk around the Christmas tree and sing carols. The texture of the rice pudding is somewhat coarse due to the chopped up almonds. A whole blanched almond is placed in the dish and whoever gets this almond wins the almond present. This game is loved by young and old with everybody guessing who has the almond. Usually it is not revealed until all of the dish is gone. The dish can of course be served any time throughout the year but you will be hard pressed to find it on any other date if in Denmark. I blanch the almonds and chop by knife; freshly blanched almonds have a fresher flavour I find.
Provided by Deantini
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring milk to a boil slowly in a large pot.
- Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
- When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
- Fold in whipped cream.
- Chill and serve with warm raspberry sauce.
- SAUCE:.
- In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
- Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
- TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.
Nutrition Facts : Calories 539.3, Fat 35.1, SaturatedFat 16.9, Cholesterol 97.8, Sodium 138.8, Carbohydrate 49.5, Fiber 5, Sugar 31.8, Protein 10.3
KRISPIE RICE "SUSHI"
I wanted to make something fun for one of my boys special helper day at preschool and scoured the internet for ideas. Found this one and loved it. I should have done it the night before but left it til the day of and I just didn't have enough time to get it done so they just got plain old rice krispies squares. :( Anyhow, I made it the next day for my family and they all loved it. You can put anything in the middle... licorice, gummy worms, icing... whatever you like, I just used chocolate chips and dried cranberries. Fruit by the foot works like a charm but for some reason this site just kept putting in fruit leather.. they are totally different.
Provided by LiveLoveLaughCook
Categories Candy
Time 45m
Yield 2-3 dozen
Number Of Ingredients 5
Steps:
- In a large pot over low heat, melt margaring or butter.
- Add marshmallows, stir until melted and well blended.
- Remove from heat.
- Stir in Vanilla.
- Add cereal and stir until well coated.
- With greased hands, press onto cookie sheet lined with parchment paper into a thin rectangle. Trim edges to make nice neat lines.
- starting at one end line up your center filling along the edge and fold over krispy rice. Cut the length and then cut that length into aprox 1 inch sections. cut fruit roll up to appropriate lengths and wrap around the outside.
- Enjoy!
Nutrition Facts : Calories 1163.5, Fat 25.5, SaturatedFat 4.7, Sodium 1258.9, Carbohydrate 234.7, Fiber 0.8, Sugar 108.9, Protein 9.4
RICE PUDDING WITH FRESH FRUIT
Make and share this Rice Pudding with Fresh Fruit recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover.
- Cook 1 hour, stirring occasionally.
- Remove from heat. Add vanilla and Pernod.
- Cool, then refrigerate at least 3 hours.
- Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.
Nutrition Facts : Calories 1231.7, Fat 28.1, SaturatedFat 16.9, Cholesterol 102.5, Sodium 945.1, Carbohydrate 216.1, Fiber 13.4, Sugar 83, Protein 32.1
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.
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