Best 4 Rice Pudding With Cranberry Walnut Sauce Recipes
Indulge in the classic comfort of creamy rice pudding elevated with a tangy cranberry-walnut sauce. This delightful dessert combines the nostalgic flavors of rice pudding with the vibrant sweetness of cranberries and the nutty crunch of walnuts. The rice pudding is prepared with wholesome ingredients like creamy milk, plump rice grains, and a touch of sweet vanilla, resulting in a smooth and comforting texture. The cranberry-walnut sauce adds a burst of tartness and a delightful textural contrast, making each bite an explosion of flavors. Whether you're seeking a cozy treat for a chilly evening or a nostalgic dessert to evoke childhood memories, this rice pudding with cranberry-walnut sauce is sure to satisfy your cravings. Additionally, the article features a collection of equally enticing recipes, including a rich chocolate lava cake, a decadent tiramisu, and a refreshing lemon sorbet, ensuring that every sweet tooth is catered to.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY-WALNUT RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.
CREAMY RICE PUDDING W/ DRIED CRANBERRIES
Does anyone still make the old time favorite creamy rice pudding? I remember my mom making it. Now I add dried cranberries instead of raisins, but you can put any berry or fruit in it of course. This recipe and picture came from allrecipes that I have been using.
Provided by Carol Junkins
Categories Puddings
Time 45m
Number Of Ingredients 9
Steps:
- 1. 1. In medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- 2. 2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins or dried cranberries. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. mmm
CRANBERRY-RICE PUDDING
Provided by Florence Fabricant
Categories easy, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
- Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
- Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
- Top each serving with whipped cream if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 3 grams, Carbohydrate 78 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 50 grams
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE
This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.
Nutrition Facts :
Tips:
- Use medium-grain rice, as it will give the pudding a creamy texture.
- Rinse the rice well before cooking to remove any starch and prevent the pudding from becoming gummy.
- Use whole milk for a richer flavor and creamier texture.
- Add the sugar and salt to the milk before bringing it to a boil. This will help the sugar dissolve and prevent the pudding from curdling.
- Stir the pudding constantly while it is cooking to prevent it from scorching.
- Remove the pudding from the heat as soon as it has thickened to prevent it from overcooking and becoming grainy.
- Stir in the vanilla extract and cinnamon after the pudding has been removed from the heat.
- Serve the pudding warm or cold. If serving cold, chill it for at least 2 hours before serving.
- Top the pudding with cranberry-walnut sauce, fresh fruit, or whipped cream.
Conclusion:
This rice pudding recipe is a delicious and comforting dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet flavor, and tangy cranberry-walnut sauce, this pudding is sure to be a hit.
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