Best 4 White Chocolate Rice Pudding With Cherries Jubilee And Sliced Almonds Recipes

CHERRIES JUBILEE

Steps:

• Beat pudding mix, milk and 1/4 tsp. extract in medium bowl with whisk 2 min. Stir in COOL WHIP and 1 Tbsp. nuts.
• Mix cherry pie filling and remaining extract. Spoon into 8 dessert glasses alternately with pudding mixture.
• Top with remaining nuts.

CHOCOLATE RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
• Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

WHITE CHOCOLATE RICE PUDDING, CHERRIES AND ALMONDS

Steps:

• RICE PUDDING:.
• Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan.
• Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour.
• Reduce heat to low.
• Whisk egg yolks and cream together in a small bowl.
• Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL.
• Remove from the heat.
• Add white chocolate and stir until melted.
• Stir in the orange zest(if using) and cinnamon.
• Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form).
• WARM CHERRY SAUCE:.
• Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves).
• Carefully ignite with a long match or just warm through(I think the latter is safer, at home).
• ASSEMBLING THE PUDDING:.
• Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
• Either way it will look lovely and taste even better.
• Enjoy!