**Brown Rice Pudding with Prunes and Apricots**
Indulge in a delightful and wholesome dessert with our classic brown rice pudding recipe, infused with the sweet and tangy flavors of prunes and apricots. This comforting dish is a perfect blend of wholesome grains, dried fruits, and creamy milk, offering a satisfying and nutritious treat. Join us as we explore this timeless recipe, along with variations that include raisins, cranberries, and even a touch of rum for a sophisticated twist. Let's embark on a culinary journey to create a dessert that will warm your heart and tantalize your taste buds.
CREAMY APRICOT RICE PUDDING
Provided by Anne Thornton, Host of Dessert First
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
- When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.
BAKED RICE PUDDING WITH APRICOTS
There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.
Provided by Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
- Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.
BROWN RICE PUDDING
Brown rice gives this creamy pudding a deep, nutty flavor, while lemon and mango make it subtly sweet and refreshing. It's a healthy snack or dessert any time of the year.-Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.
Nutrition Facts : Calories 235 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 250mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
APRICOT RICE PUDDING
Provided by Food Network
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
APRICOT RICE PUDDING
Steps:
- Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer in a covered heavy saucepan over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Spoon the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours.;
BROWN RICE PUDDING WITH PRUNES AND APRICOTS
This is a pudding for whole food-minded people, deliciously different from the traditional rice pudding. Taken from Delia Smith's Complete Cookery Course ISBN 0-563-36249-9. Cooking and preparation times are a guesstimate.
Provided by sugarrushkid
Categories Dessert
Time 1h35m
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
- Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
- Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
- Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
- Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
- Spread the rest of the rice on top and cover this with the remaining fruit.
- Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
- At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.
Nutrition Facts : Calories 624.7, Fat 9.6, SaturatedFat 4.8, Cholesterol 77.2, Sodium 116.3, Carbohydrate 127.7, Fiber 9.3, Sugar 58.7, Protein 14.2
BROWN RICE PUDDING
Steps:
- Bring nonfat milk, rice and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
- Whisk milk, eggs, sugar, vanilla and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in molasses. Cool. Refrigerate until well chilled.(Can be prepared 2 days ahead.)
BROWN RICE PUDDING
This rice pudding is made with brown rice and can be made with Splenda®.
Provided by HeidiLB
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
- Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Nutrition Facts : Calories 517 calories, Carbohydrate 38 g, Cholesterol 283.5 mg, Fat 39.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 23.6 g, Sodium 210.6 mg, Sugar 25.2 g
CREAMY BROWN RICE PUDDING
This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.
Provided by Diana Hagewood Smith
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
- Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g
Tips:
- Use medium-grain brown rice: It cooks more evenly and has a chewier texture than long-grain brown rice.
- Soak the rice before cooking: This helps to reduce the cooking time and makes the rice more digestible.
- Use a heavy-bottomed saucepan: This will help to prevent the rice from sticking to the bottom of the pan.
- Bring the rice to a boil, then reduce the heat to low and simmer: This will help to prevent the rice from becoming mushy.
- Add the prunes and apricots towards the end of the cooking time: This will help to prevent them from becoming overcooked.
- Serve the pudding warm or cold: It is delicious either way!
Conclusion:
Brown rice pudding with prunes and apricots is a delicious and healthy dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it warm or cold, this pudding is sure to be a hit!
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