CINNAMON JASMINE RICE PUDDING
This baked rice pudding is just a little different from other rice puddings..been in the family for years..you'll love it !
Provided by Patricia Manson1
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT OVEN: 350F Degrees.
- Place in saucepan 2 1/2 cups water.
- Bring water to a boil and add 1 cup of the Jasmine Rice.
- Reduce heat and simmer for about 20 minutes.
- Rice should be almost dry.
- Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
- Pour into a greased 1 quart casserole.
- Sprinkle cinnamon over top of rice.
- Bake in oven for about 40 minutes.
- (Check pudding in 35 minutes).
- Pudding should not be dry (moisture should show in the middle of pudding).
- Take out of oven and allow to sit about 15 minutes.
- Serve warm with a little of the whole cream.
Nutrition Facts : Calories 533.5, Fat 24.4, SaturatedFat 14.3, Cholesterol 169.5, Sodium 170.5, Carbohydrate 69.9, Fiber 1.2, Sugar 37.7, Protein 10.1
JASMINE RICE PUDDING
Adapted from a recipe in _The Craft of Baking_ by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats http://bit.ly/149URy
Provided by DrGaellon
Categories Dessert
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Combine rice, cinnamon and lemon zest in a medium saucepan. Toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
- Add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. Add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. Add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. Add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
- Remove from heat and stir in creme fraiche. Serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (Place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. Leave cinnamon and lemon zest in; they will continue to add flavor. Discard just before serving.) Serve cold, or reheat gently in a saucepan, adding more milk if too thick.
Nutrition Facts : Calories 363.9, Fat 12.1, SaturatedFat 7.3, Cholesterol 42.4, Sodium 282.9, Carbohydrate 60.2, Fiber 0.5, Sugar 45.1, Protein 4.9
CREAMY RICE PUDDING WITH THE QUICKEST STRAWBERRY JAM
Steps:
- Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful!
- I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread.
- Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!
- Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
- To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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
JASMINE RICE PUDDING WITH TOASTED COCONUT
Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.
Provided by corinnegeary
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h40m
Yield 6
Number Of Ingredients 6
Steps:
- In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
- Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
- Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 30.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 59.8 mg, Sugar 15.5 g
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
JASMINE RICE PUDDING
This is a wonderfully delicious jasmine rice pudding recipe courtesy of Pichet Ong.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
- Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
- Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
- Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.
WHITE CHOCOLATE JASMINE RICE PUDDING
Make and share this White Chocolate Jasmine Rice Pudding recipe from Food.com.
Provided by FLKeysJen
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
- Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
- Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
- Add the white chocolate and stir until melted.
- Spoon into individual bowls. Cover and chill until cold.
WARM JASMINE RICE PUDDINGS WITH PASSION FRUIT
Categories Rum Rice Dessert Broil Lime Raisin Coconut Vanilla Passion Fruit Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 13
Steps:
- Combine raisins and rum in small bowl.Let stand at room temperature while preparing pudding.
- Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth.
- Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool.
- Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups.
- Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.
COCONUT JASMINE RICE PUDDING T-R-L
Another great use for leftover rice. This time, Jasmine rice. I love Jasmine rice even without it being a dessert.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300ºF (150ºC).
- Lightly butter a 9x13-inch pan.
- In a mixing bowl, beat eggs and sugar well.
- Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg.
- Mix thoroughly.
- Make a "water bath" by placing the baking dish into a large pan that has an inch of hot water in it.
- Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan.
- Bake for 20 minutes.
- Stir pudding to mix the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
- NOTE:.
- I find that when pouring "soupy stuff" like for a pudding, it is best to put the pan on the oven shelf and pour the pudding into it rather than try to trek over to the oven.
Nutrition Facts : Calories 364.7, Fat 21.4, SaturatedFat 17.2, Cholesterol 110, Sodium 174.8, Carbohydrate 38, Fiber 2.6, Sugar 25.2, Protein 7.7
JASMINE CHAI RICE PUDDING
From Cooking Light. Although it keeps in the fridge for several days, it's best served warm. Add a touch of extra milk to reheat.
Provided by little_wing
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine water,tea,salt and 1 cup of the milk in a large saucepan and bring to a boil.
- Remove from heat and steep for 1 minute.
- Strain milk mixture through a fine sieve into a bowl and discard solids.
- Return milk mixture to pan over med. heat.
- Stir in rice, cover and simmer for 10 minutes.
- Combine remaining 1 cup of milk, condensed milk,fruit and egg yolks, stirring well with a whisk.
- Gradually add half of the hot mixture to the egg yolk mixture, stirring constantly with whisk.
- Return milk mixture to pan and cook 10 more minutes or until or until mixture is thick and rice is tender, stirring constantly.
- Remove from heat and stir in butter.
- In a separate bowl, combine nuts and orange rind.
- Place pudding in serving bowls, top with
- Cool Whip and sprinkle with nut mixture.
Nutrition Facts : Calories 336.1, Fat 8.9, SaturatedFat 4.5, Cholesterol 92.1, Sodium 153.7, Carbohydrate 55.1, Fiber 1.6, Sugar 25.3, Protein 9.5
JASMINE RICE PUDDING
Jasmine extract is a Thai staple that adds a floral note to this creamy rice pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and let steep 20 minutes. Strain milk if using tea leaves; set aside.
- Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and cook until rice is tender and liquid has evaporated, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.
- Spoon pudding into dessert dishes, and cover with plastic wrap to prevent skin from forming; set aside in refrigerator. Place remaining cup sugar in a medium skillet over medium-low heat. Cook, without stirring, until dark amber in color, about 15 minutes. Pour caramel over top of each pudding. Serve immediately or at room temperature.
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