Best Raspberry Rice Pudding Recipes

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RASPBERRY RICE PUDDING CREME BRULEE



Raspberry Rice Pudding Creme Brulee image

This is one of the best variations to a creme brulee classic dessert.

Provided by EagleBro5

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h55m

Yield 6

Number Of Ingredients 10

½ cup water
¼ teaspoon salt
⅓ cup long-grain rice
1 ⅓ cups heavy whipping cream
¼ cup half-and-half
½ vanilla bean, split lengthwise
6 large egg yolks
⅓ cup white sugar
36 raspberries
6 tablespoons white sugar

Steps:

  • Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.
  • Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.
  • Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.
  • Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.
  • Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 37.6 g, Cholesterol 281 mg, Fat 25.3 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 130.2 mg, Sugar 25.8 g

DANISH RICE PUDDING W/RASPBERRY SAUCE (RIS A LA MANDE)



Danish Rice Pudding W/Raspberry Sauce (Ris a La Mande) image

This is the traditional Danish Christmas dessert, served on Dec 24 before we walk around the Christmas tree and sing carols. The texture of the rice pudding is somewhat coarse due to the chopped up almonds. A whole blanched almond is placed in the dish and whoever gets this almond wins the almond present. This game is loved by young and old with everybody guessing who has the almond. Usually it is not revealed until all of the dish is gone. The dish can of course be served any time throughout the year but you will be hard pressed to find it on any other date if in Denmark. I blanch the almonds and chop by knife; freshly blanched almonds have a fresher flavour I find.

Provided by Deantini

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

8 tablespoons arborio rice (it MUST be this kind of rice)
4 cups 1% low-fat milk
3 tablespoons vanilla sugar (do NOT use vanilla extract, you can find the sugar in the baking aisle, the flavour will be complete)
3 tablespoons sugar
1 cup almonds, finely chopped using knife (if you use a food processor you should aim for a coarse texture, as the almonds give the dish its te)
2 1/4 cups whipping cream, whipped
2 cups frozen raspberries
2 tablespoons water
1/4 cup sugar (or more)
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Bring milk to a boil slowly in a large pot.
  • Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
  • When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
  • Fold in whipped cream.
  • Chill and serve with warm raspberry sauce.
  • SAUCE:.
  • In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
  • Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
  • TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.

Nutrition Facts : Calories 539.3, Fat 35.1, SaturatedFat 16.9, Cholesterol 97.8, Sodium 138.8, Carbohydrate 49.5, Fiber 5, Sugar 31.8, Protein 10.3

RICE PUDDING WITH RASPBERRY SAUCE



Rice Pudding with Raspberry Sauce image

"This is one of my family's all-time favorites," writes Shirley Privatsky of Dickinson, North Dakota. "It's so festive looking-especially when served in a clear glass bowl or topped with raspberries like a sundae."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10-12 servings.

Number Of Ingredients 7

2 cups water
1 cup long grain rice
3 cups milk
3/4 to 1 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen raspberries, thawed
2 tablespoons cornstarch

Steps:

  • In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill., Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool., Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 210 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

RICE PUDDING WITH RASPBERRY SAUCE



Rice Pudding with Raspberry Sauce image

Cozy up to a homemade old-fashioned dessert that's always a pleaser.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 8

Number Of Ingredients 16

1/2 cup uncooked regular long-grain rice
1 cup water
2 eggs or 4 egg yolks
1/2 cup granulated sugar
1/2 cup raisins or chopped dried apricots
2 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
Ground cinnamon or nutmeg
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Steps:

  • In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
  • Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
  • Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
  • Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
  • Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
  • Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 22 g, TransFat 0 g

RASPBERRY-TOPPED RICE PUDDING BRÛLÉE



RASPBERRY-TOPPED RICE PUDDING BRÛLÉE image

Categories     Berry

Yield 8 Servings

Number Of Ingredients 8

6 cups whole milk, divided
¾ cup sugar
¾ cup Arborio rice or medium-grain white rice
1 vanilla bean, split lengthwise
4 large egg yolks, beaten to blend
½ cup chilled whipping cream
2 ½-pint containers raspberries
8 tsp golden brown sugar

Steps:

  • Mix 2 cups milk, sugar, and rice in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium-high heat until sugar dissolves and mixture comes to simmer. Reduce heat to medium; simmer 10 minutes, stirring often. Mix in 2 cups milk. Increase heat; bring to boil. Reduce heat; simmer until thickened, stirring often, about 12 minutes. Add 2 cups milk; return to boil. Reduce heat; simmer until rice is tender and pudding is thick and reduced to 4½ cups, stirring often, about 8 minutes. Remove from heat. Quickly whisk in yolks. Transfer pudding to large bowl set in larger bowl with ice and water and chill until cold, stirring often, about 3 hours. Whisk cream in medium bowl until peaks form. Remove vanilla bean from cold pudding. Fold in cream in 2 additions. Divide pudding among eight ¾-cup ramekins or custard cups. Press several raspberries onto each pudding. Preheat broiler. Arrange puddings on rimmed baking sheet. Sprinkle each evenly with 1 tsp brown sugar. Broil until sugar caramelizes, rotating sheet for even browning, about 2 minutes.

RASPBERRY RICE PUDDING



Raspberry Rice Pudding image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 9

3 1/2 ounces Arborio rice
7 ounces milk
7 ounces water
80 raspberries
14 ounces heavy cream
1/4 cups half and half
1/4 vanilla bean, split
6 yolks
2.5 ounces sugar

Steps:

  • Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
  • In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill

RASPBERRY RICE PUDDING



Raspberry Rice Pudding image

Provided by Barbara Kafka

Categories     dessert

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups long grain rice (not instant or converted)
5 eggs
1 cup heavy cream
1 cup milk
Pinch nutmeg
1/3 cup sugar
1/2 pint fresh raspberries
1 teaspoon vanilla
2 tablespoons raspberry eau-de-vie (white raspberry brandy)

Steps:

  • Cook rice in boiling water on top of the stove for 15 minutes. Rinse with cold water and drain.
  • Whisk together eggs, cream, milk, nutmeg and sugar. In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice. Cover with plastic wrap. Cook at 100 percent power for 5 minutes. Stir together raspberries, vanilla and eau-de-vie.
  • Pierce plastic to release steam. Uncover and stir custard until smooth. Lightly stir in raspberries and flavorings. Cover with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer. If desired, brown under broiler.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 12 grams, TransFat 0 grams

RASPBERRY RICE PUDDING



Raspberry Rice Pudding image

Jennifer Eggebraaten's family enjoys this pleasing pudding all year long. "We love it because it only takes a fraction of the time of old-fashioned baked rice pudding," she writes from her Hastings, Michigan kitchen. "It's easily our favorite dessert."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups heavy whipping cream
1/4 cup sugar
3/4 teaspoon vanilla extract
1-1/2 cups cold cooked rice
1/3 cup seedless raspberry jam
4 drops red food coloring, optional
1 cup fresh raspberries

Steps:

  • In a bowl, beat the cream, sugar and vanilla until soft peaks form. Stir in the rice, jam and food coloring if desired. Spoon into serving dishes. Garnish with raspberries.

Nutrition Facts :

RASPBERRY BRULEE RICE PUDDING



Raspberry Brulee Rice Pudding image

How to make Raspberry Brulee Rice Pudding

Provided by @MakeItYours

Number Of Ingredients 9

2 cups water
1 cup jasmine rice
1/4 teaspoon salt
1/2 teaspoon lemon zest
4 cups whole milk
2 tablespoons unsalted butter
1 cup granulated sugar, divided
2 teaspoons pure vanilla extract
1 1/2 cups fresh raspberries

Steps:

  • In a large saucepan, bring 2 cups of water to a boil. Add rice, salt, and lemon zest. Stir to combine. Cover the pan, reduce the heat to low, and simmer for 15 minutes. Once the water is absorbed, stir the rice, remove from the heat, and spoon rice into a bowl. Set aside. Add 4 cups of milk to the saucepan over medium eat. Stir in the butter and ½ cup sugar. Heat the milk until is just begins to simmer. Stir often to ensure that the milk doesn't burn. Add the rice and vanilla and stir to combine. Stir the mixture frequently until reduced and thickened, about 20 to 25 minutes. The mixture will still be just slightly soupy, but will thicken as it rests in the refrigerator. Gently stir in 1 cup of raspberries. If you prefer rice pudding chilled, transfer the pudding to a glass or metal serving dish. You'll want to use something that can withstand the heat of a kitchen torch. Allow to rest in the fridge for at least 4 hours, or overnight. Just before serving (warm of chilled), top with the remaining raspberries and sprinkle generously with remaining sugar. Use a kitchen torch to melt and toast the sugar. Allow to rest for 5 minutes to allow to sugar to cool and harden. Scoop into bowls and enjoy.

RASPBERRY RICE PUDDING



Raspberry Rice Pudding image

This raspberry rice pudding recipe is served parfait-style, with layers of rice pudding, topped with raspberry sauce. The result is a beautiful contrast of flavors and textures that will warm you from the inside out.

Provided by @MakeItYours

Number Of Ingredients 11

1 cup arborio rice
2 cups water
4-1/2 cups whole milk)
1/2 tsp. salt
1/2 cup sugar
2 Tbsp. butter
Raspberry Topping:
1-1/2 cups fresh raspberries, divided
1/4 cup water
1/4 cup sugar
1 Tbsp. cornstarch

Steps:

  • Place rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, and let the rice simmer, covered, until most of the liquid is absorbed, about 15 minutes.Add the milk, salt and sugar to the rice. Cook, stirring frequently, until the rice is thickened, 30-40 minutes. Stir in the butter until melted, and set the rice pudding aside while you prepare the topping. If you're planning to serve the rice pudding later, place the rice pudding in a bowl, and lay a sheet of plastic wrap over the top, so that a skin doesn't form. Refrigerate until ready to serve.
  • Make the raspberry topping: Set aside a few raspberries for garnish. Place the remaining raspberries, water, sugar and cornstarch in a small saucepan over medium-low heat. Stir constantly until the sauce starts to bubble and thicken.To make raspberry rice pudding parfaits: Place a few tablespoons of rice pudding (it can be warm or cold) in the bottom of a parfait glass. Top with a few tablespoons of raspberry sauce. Repeat layers, ending with sauce. Garnish with fresh raspberries.See also: Brown Rice Pudding Recipe for the Crockpot

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