Best White Chocolate And Cardamom Rice Pudding With Marmalade And Cointreau Sauce Recipes

White Chocolate Jasmine Rice Pudding image

Provided by FLKeysJen

Categories Dessert

Time 4h

Yield 8 serving(s)

Number Of Ingredients 9

4 1/2 cups skim milk
2/3 cup jasmine rice
1/2 cup sugar
2 tablespoons vanilla
2 large egg yolks
2 tablespoons skim milk
8 ounces low-fat cream cheese, softened
8 ounces white chocolate chips
1 cup fresh raspberry (optional)

Steps:

Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
Add the white chocolate and stir until melted.
Spoon into individual bowls. Cover and chill until cold.

White Chocolate Rice Pudding with Dried Cranberry Compote image

Yield Serves 6

Number Of Ingredients 11

4 1/2 cups whole milk
2/3 cup long-grain white rice
2/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg yolks
3 tablespoons whipping cream
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 tablespoon grated orange peel
3/4 teaspoon ground cardamom
Dried Cranberry Compote

Steps:

Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
Spoon pudding into bowls. Top with Dried Cranberry Compote.

White Chocolate and Cardamom Rice Pudding with Marmalade and Cointreau Sauce image

Provided by Micah Carr-Hill

Yield Serves 4

Number Of Ingredients 9

1/2 cup short grain rice
1/3 cup golden baker's sugar
1 1/3 cups 1% milk
1/2 cup half-and-half
3 whole cardamom pods, seeds removed and ground to a powder
3 1/2 oz white chocolate, grated
For the Sauce:
1/3 cup marmalade
1/3 cup Cointreau

Steps:

Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
Divide the rice pudding between four bowls and drizzle with the sauce.
Serve decorated with a few shavings of white chocolate, if desired.