Best Brown Rice Pudding With Prunes And Apricots Recipes
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.
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
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
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