PUDDING CAKE
This is so easy and everyone at my office always requests this cake. It's great anytime. You can alternate with white cake mix and pistachio pudding or chocolate cake mix and fudge pudding etc.
Provided by Mary Beth Sharpe
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease and flour tube or 10" bundt pan.
- Combine all ingredients in a large bowl.
- Beat at medium speed with electic mixer for 2 minutes.
- Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle.
- Cool in pan for 25 to 30 minutes.
- Invert onto serving plate, cool completely.
RICH RICE PUDDING CAKE
Try this twist on the old Rice Pudding recipe. This is creamy and fantastic and it's a cake! Hope you enjoy this. If you don't have Arborio rice you can use any short grained italian rice.
Provided by veraj9170
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
- Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
- Position a rack in the top third of the oven preheat to 350.
- Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
- Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.
Nutrition Facts : Calories 330.7, Fat 15.8, SaturatedFat 9.3, Cholesterol 114.5, Sodium 99.9, Carbohydrate 40.5, Fiber 0.5, Sugar 22, Protein 7.1
CREAMY RICE PUDDING CAKE
Make and share this Creamy Rice Pudding Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
- Decrease heat and cook at a bare simmer, stirring often, for 15 minutes, or until most of the liquid is absorbed.
- Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
- Meanwhile, butter an 8 x1 ½ inch round cake pan.
- Heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
- Increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
- Boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
- Pour the caramel into the prepared pan; let stand until cooled and hardened.
- Position oven rack in the top third of the oven and preheat oven to 350°.
- Pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
- bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
- Cool completely on a wire rack.
- Run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
- Serve cut into wedges.
Nutrition Facts : Calories 330.7, Fat 15.9, SaturatedFat 9.3, Cholesterol 124.1, Sodium 81.5, Carbohydrate 40.4, Fiber 0.5, Sugar 22, Protein 7
WORLD'S BEST RICE PUDDING
Steps:
- Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
- Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.
CREAMY RICE PUDDING
Provided by Food Network
Number Of Ingredients 6
Steps:
- Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set.
HORCHATA RICE PUDDING
Provided by Katie Lee Biegel
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the topping: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk egg white in a medium bowl until frothy (reserve yolk for the pudding). Add brown sugar, cinnamon, salt and cayenne pepper. Add almonds and toss to coat. Transfer to prepared baking sheet. Bake for 20 minutes, then allow to cool completely at room temperature on the baking sheet. Break up into pieces.
- For the pudding: Meanwhile, grease a 2-quart baking dish.
- Whisk whole eggs and egg yolks (including reserved yolk) together in a large bowl. Add milk, granulated sugar, vanilla, cinnamon, salt and almond extract and whisk until blended, then mix in the cooked rice. Transfer to prepared baking dish.
- Place baking dish in a larger roasting pan. Create a warm water bath by adding hot water to the large pan until it reaches about 1 inch up the sides of the smaller baking dish.
- Cover with aluminum foil and bake for 1 hour. Remove foil and bake until set, another 10 to 20 minutes.
- Serve warm, sprinkled with almond mixture.
R IS FOR RICH RICE PUDDING
Provided by Tanya Wenman Steel
Categories Milk/Cream Food Processor Egg Rice Dessert Kid-Friendly Quick & Easy Chill Healthy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- 1. Combine the rice, milk and sugar in a heavy small saucepan, cover, and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 15 minutes.
- 2. Beat the eggs with a fork in a heatproof medium bowl. Add half of the hot rice mixture and mix well to blend. Transfer that mixture back to the saucepan and stir over low heat until steaming hot but not boiling. Transfer the pudding to a food processor and process for 1 minute. (The mixture will still have texture.) Scrape the pudding into a clean bowl and chill for 30 minutes, stirring occasionally, before serving. Cover any remaining pudding after it has cooled.
CLASSIC RICE PUDDING
Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat
Provided by Esther Clark
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
- Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
LEMON PUDDING CAKE
I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
- Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
- Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
- Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
- Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
- Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
- Transfer to a rack.
- Serve warm or at room temperature.
OLD FASHIONED BAKED RICE PUDDING
Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.
Provided by Chefiebig
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine eggs, sugar and salt.
- Gradually whisk hot scalded milk into egg mixture.
- Stir in rice, raisins and vanilla.
- Pour into a greased quart casserole dish.
- Set casserole into a larger ovenproof dish.
- Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
- Bake@ 325 for 90 minutes, or until knife pulls out clean.
Nutrition Facts : Calories 319.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 81.9, Sodium 163.4, Carbohydrate 61.1, Fiber 1, Sugar 24.1, Protein 7.9
DANISH RICE PUDDING
This recipe came to me from my husbands family. It was their custom and ours to hide a white nut in the pudding and whomever found the nut received a gift. Usually a box of chocolates for the kids or a bottle of wine for the adults. The game was to keep the nut hidden in your mouth until all the pudding was consumed.
Provided by Gilligan
Categories Dessert
Time 25m
Yield 6-10 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan bring the milk and rice to a boil slowly on medium heat.
- Simmer until rice is cooked through and not crunchy.
- Add vanilla and sugar.
- Let cool.
- While cooling, whip the cartons of whipping cream until stiff peaks form.
- When rice has cooled add the whipped cream.
- At this time it is customary in our house to add a piece of an almond as well.
- Garnish with tangerine sections, shredded chocolate or chocolate curls.
Nutrition Facts : Calories 745.3, Fat 47.6, SaturatedFat 29.6, Cholesterol 176.6, Sodium 115.1, Carbohydrate 70.5, Fiber 0.5, Sugar 42.2, Protein 10.2
RICH FRUIT WEDDING CAKE
Luxury fruited cake ideal for weddings and other celebrations!
Provided by Britsinvade
Time 4h30m
Yield Makes 1 cake (8 inch/25 cm)
Number Of Ingredients 0
Steps:
- Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.
- Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.
- Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.
- Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.
- Add the treacle and mix well, then add the eggs and mix again.
- Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid and vanilla extract.
- Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.
- To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.
RICE PUDDING WITH CREAM
This is my husband's favorite rice pudding. He will sometimes eat a bowl for his meal. This is what you call real comfort food. The recipe was one from the Saint Mary, Georgia library.
Provided by out of here
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
- Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
- Cook, uncovered 30 minutes or until the milk is absorbed; cool.
- Soak raisins in water until plump.
- Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
- Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
- Turn into baking dish and sprinkle with cinnamon.
- Bake, uncovered until edges are set, but still creamy inside--25 minutes.
- Gently heat 1 cup heavy cream until lukewarm, pour over the top.
Nutrition Facts : Calories 940.3, Fat 54.2, SaturatedFat 32.8, Cholesterol 330.2, Sodium 728.8, Carbohydrate 101.8, Fiber 1.6, Sugar 48.7, Protein 14.1
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