MANGO RICE PUDDING
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO RICE PUDDING
This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
RICE PUDDING WITH GINGER, AMARANTH, AND MANGO
Steps:
- Rice pudding:
- Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
- Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
- Topping and assembly:
- Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
- Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
CARMELIZED MANGO SOUP WITH POPPY SEED RICE PUDDING
I love poppy desserts and this is so fun to make and serve, and of course yummy! From my Marcus Samuelsson cookbook!
Provided by Cadillacgirl
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- MANGO SOUP: melt the butter in a large saute pan over med heat, then add mangoes, sugar, ginger, cardamom, and cinnamon stick, sauteing until the mangoes begin to caramelize (about 7 minutes)
- Pour in the orange juice and white wine and bring to a simmer, then reduce heat to low and simmer for 10 minutes, then remove from heat and cool.
- Remove the ginger, cardamom, and cinnamon stick and transfer mixture to blender, then puree until smooth, then add lime juice. Refrigerate until chilled.
- RICE PUDDING: line a 9x13 baking dish with waxed paper and set aside.
- Melt the butter in a large saute pan over med heat. With a sharp knife, split the vanilla beans lengthwise, then use the back of a knife to scrape out the seeds. Add the seeds, pods, cinnamon stick, rice, poppy, sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.
- Pour in the milk and coconut milk, bring to a simmer and simmer for 5 minutes. Cover, reduce heat to low, and let simmer for 30 minutes or until most of the liquid is absorbed and the rice is very tender. Discard the cinnamon and vanilla pod.
- Stir in the mint leaves and lime zest, then spread mixture in the prepared baking dish. Cover with plastic wrap and refrigerate until chilled.
- TO SERVE: Using a sharp knife, cut the rice pudding into 4 inch squares. Place a square in each of six shallow bowls, then ladle the soup over the pudding and serve immediately!
Nutrition Facts : Calories 669.4, Fat 19.7, SaturatedFat 15.2, Cholesterol 21.6, Sodium 69.5, Carbohydrate 116.6, Fiber 3.5, Sugar 80, Protein 7.4
LIME POPPY SEED DRESSING
Make and share this Lime Poppy Seed Dressing recipe from Food.com.
Provided by mammamia 2
Categories < 15 Mins
Time 15m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- In a small mixer bowl, stir together honey, lime peel and juice, poppy seeds, salt and mace.
- Beat honey mixture with an electric mixer on medium-high speed while gradually adding oil. Continue beating until mixture thickens.
- Cover; chill.
- Stir to remix before serving. (If, after chilling, mixture becomes too thick to drizzle, let stand at room temperature for 30 minutes).
Nutrition Facts : Calories 1289.8, Fat 84.7, SaturatedFat 10.9, Sodium 881.8, Carbohydrate 147, Fiber 1.3, Sugar 141.1, Protein 2
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