PORT ROYAL RICE PUDDING
Rice pudding be an old and favorite thing. For the Raiders Of The Lost Pantry Contest I've added Caribbean flavors sure to please any pirate. I see no reason why some of the water couldn't be replaced with a splash of Capt'n Morgan's best but that be up to ye matey! The recipe, as written, do be fit for the family. I've used lime and coconut in part and yes that infamous song do be stuck in me head, Arrrrrrr. The prep time be only soaking the rice on yer galley counter. *EDIT I have updated the ingredient amounts since the 2 original contest reviews where posted.
Provided by Annacia
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the water and rice in large saucepan. Let stand at room temperature for 2 hours.
- Add evaporated milk, cinnamon stick, ginger, lime peel and juice, desiccated coconut and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins.
- Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. You may need to add more water if rice mix is getting too dry or stiff and is not yet cooked to tender.
- Discard cinnamon stick, ginger and lime peel. Stir in the sweetened shredded coconut and rum extract if using in place of the rum. Spoon into dessert cups. Cover and refrigerate for at least 2-3 hours. Sprinkle with ground cinnamon and fine grated lime zest before serving.
Nutrition Facts : Calories 482, Fat 12.5, SaturatedFat 8.6, Cholesterol 32.9, Sodium 349.1, Carbohydrate 82.9, Fiber 2.2, Sugar 41.9, Protein 10.5
ROYAL RICE PUDDING
We call this Royal Rice Pudding because its so rich! We love it warm or cold, but it hardly ever makes it to the fridge!
Provided by Helene Mulvihill
Categories Puddings
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. in a mixer on medium speed mix eggs until they begin to get creamy, add sugar slowly, then milk and cream.
- 2. add vanilla, cinnimon and mix on medium speed for 2 minutes. Turn mixer off and add rice and raisins.
- 3. pour rice mixture into a buttered baking dish. Set dish in pan with water.
- 4. in small bowl combine brown sugar and nutmeg,and cinnimon. sprinkle over rice.
- 5. bake in oven at 325 for half an hour. Carefully pull oven rack out, stir pudding and push rack back in. Continue cooking for another half hour to 45 minutes, or until almost set. The pudding will continue to set as it cools.
PORT ROYAL RICE PUDDING
Rice pudding be an old and favorite thing. For the Raiders Of The Lost Pantry Recipe Contest I've added Caribbean flavors sure to please any pirate. I see no reason why some of the water couldn't be replaced with a splash of Capt'n Morgan's best but that be up to ye matey! The recipe, as written, do be fit for the family. I've used lime and coconut in part and yes that infamous song do be stuck in me head, Arrrrrrr. The prep time be only soaking the rice on yer galley counter.
Provided by Annacia * @Annacia
Categories Puddings
Number Of Ingredients 15
Steps:
- Mix the water and rice in large saucepan. Let stand at room temperature for 2 hours.
- Add evaporated milk, cinnamon stick, ginger, lime peel and juice, desiccated coconut and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins.
- Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. You may need to add more water if rice mix is getting too dry or stiff and is not yet cooked to tender.
- Discard cinnamon stick, ginger and lime peel. Stir in the sweetened shredded coconut and rum extract if using in place of the rum. Spoon into dessert cups. Cover and refrigerate for at least 2-3 hours. Sprinkle with ground cinnamon and fine grated lime zest before serving.
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