Mandarin Rice Pudding Recipes

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Steps:

• Use the tip of a sharp paring knife to cut an X on the flat side of each chestnut. Put the chestnuts in a plastic container and put in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 degrees. Put the chestnuts on a jelly roll pan or baking dish, cut side up, and roast 20 minutes. Remove pan from the oven and allow chestnuts to cool until warm to the touch. Remove the shell and peel the chestnuts. Roasted chestnuts will keep in the refrigerator in a covered container for 2 to 3 days.
• Place pecans in an empty wok and stir-fry for 2 minutes over medium heat until the nuts are golden. The pecans can be roasted several days ahead.
• In a 2-quart saucepan, bring the broth to a boil over high heat. Add the rice and return to a full boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, about 40 minutes. Turn off the heat and let stand 5 minutes. Fluff the rice, cover, and allow it to completely cool before refrigerating. Makes about 4 cups.
• Combine the soy sauce and sesame oil in a cup. Combine the salt and pepper in a small dish.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 tablespoons of the peanut oil by adding it to the sides of the pan and swirling the pan, then add the ginger and garlic using a metal spatula to stir-fry no more than 10 seconds, until the ginger and garlic are fragrant. Add the mushrooms and bell peppers and stir-fry for 30 seconds, until all the oil is absorbed. Swirl in the remaining 1 tablespoon peanut oil, add the rice, and stir-fry for 1 minute, breaking up the rice with the spatula. Swirl in the soy sauce mixture, sprinkle with the salt mixture, and stir-fry for 1 minute, until well combined. Add the chestnuts, pecans and cilantro, and stir-fry for 1 minute, until heated through. Stir in the scallions.

Steps:

• Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
• Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
• Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

Steps:

• Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot®). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
• Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
• Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

Steps:

• Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
• Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
• Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
• Stir whipped cream into rice pudding until well blended.
• Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

Steps:

• Combine all ingredients except mandarin oranges.
• Mix well.
• Place in lightly buttered crockpot.
• Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours.
• Stir after first 30 minutes.
• Stir in mandarin oranges during last half hour.
• Serve warm.

Steps:

• Mix rice, pineapple, sugar and marshmallows in a bowl.
• Whip cream with additional sugar and vanilla until stiff.
• Fold into rice mixture.
• Chill.
• Decorate with maraschino cherries or slices of fresh pineapple or strawberries.
• Serves 6-8.

Steps:

• Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish; set aside.
• In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.
• In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside.
• In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes.

Steps:

• Bring rice and 2 cups milk 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, 20 to 25 minutes.
• Mash rice with a spatula or in a blender until smooth. Add remaining 2 cups milk and cook until thick, about 10 more minutes. Stir sugar into rice pudding.
• Slowly mix ghee into rice pudding, keeping the saucepan over medium-low heat, until pudding no longer sticks to sides of pan, about 5 minutes. Garnish with cashews, pistachios, and almonds.

Steps:

• Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker; add 2 cups water.
• Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.
• Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.
• Mix red bean paste and walnuts together in a bowl.
• Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.
• Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.