STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
TROPICAL RICE PUDDING
originally inspired by the contest, this was rejected because i added some coconut milk. however this is so good that i'm posting anyway. this may be served warm or cold.
Provided by chia2160
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- in a small bowl add currants and rum, set aside for 30 minutes.
- mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
- bring to boil, lower to simmer, stir in currants.
- simmer for 40 minutes until thickened.
- mix in 1/2 c diced mango and 1/2 c diced papaya.
- divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.
Nutrition Facts : Calories 290.1, Fat 11.8, SaturatedFat 9.2, Cholesterol 17.1, Sodium 120.1, Carbohydrate 36.1, Fiber 2.4, Sugar 14.3, Protein 6.5
HAWAIIAN RICE PUDDING
"An aunt who lived in Hawaii shared the recipe for this tropical-tasting rice pudding," relates field editor Joan Hallford of North Richland Hills, Texas. "It's my family's favorite comfort food."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160°. Stir in vanilla. Spoon into six dessert dishes. , Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.
Nutrition Facts : Calories 478 calories, Fat 14g fat (8g saturated fat), Cholesterol 114mg cholesterol, Sodium 413mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 1g fiber), Protein 11g protein.
TROPICAL PUDDING
From Cooking Light's 1991 Annual Cookbook. Quite different from those already posted. There is a chill time to allow the gelatin to set a bit but I have no idea how long that takes and this recipe did not state a time, so I did not factor that into prep or cook time.
Provided by the_cookie_lady
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute.
- Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white.
- Add plain yogurt, pineapple and coconut extract, stirring well. Spoon ½ c pudding mixture in 6 individual dessert bowls; set aside.
- Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.
Nutrition Facts : Calories 89.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 34.9, Carbohydrate 19.4, Fiber 0.9, Sugar 17.9, Protein 3.7
TROPICAL RICE PUDDING
This is a simple, yet totally memorable, way to serve rice pudding as a special dessert. The coconut cream and tropical fruits make a perfect ending to a Latin- or Island-themed menu. You can find sweet brown rice at natural food stores.
Yield serves 4-6
Number Of Ingredients 10
Steps:
- Place rice, water, and salt in a heavy saucepan and bring to a boil. Decrease the heat and cook covered over low heat for 40 minutes. Do not uncover until the rice is done. Remove from the heat and uncover.
- Stir 1 can of coconut milk and the agave nectar into the rice and bring to a boil. Decrease the heat to a simmer and cook, stirring frequently, about 5 minutes, or until thickened. Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then refrigerate. Skim the cream off the top of the second can of coconut milk and set aside. (Use the rest of the coconut milk for another purpose.) To serve, spoon the rice pudding onto individual plates or into bowls.Arrange the mango, banana, and pineapple slices around the pudding and drizzle coconut cream on top. Sprinkle with toasted coconut and serve.
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#time-to-make #course #main-ingredient #preparation #desserts #fruit #rice #easy #kosher #vegetarian #puddings-and-mousses #dietary #tropical-fruit #mango #papaya #pasta-rice-and-grains #white-rice #4-hours-or-less
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