SOUTHERN LIVING RICE PUDDING RECIPE RECIPES

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WORLDS BEST SOUTHERN RICE PUDDING RECIPE - FOOD.COM



Worlds Best Southern Rice Pudding Recipe - Food.com image

This makes old fashioned southern rice pudding into something decadent. When I make this, I sometimes serve it with a strawberry or raspberry sauce...helps to cut the richness while at the same time adding those calories we all need so much :p I sometimes double this & in my household of 7, it lasts one full day tops. The Southern U.S. grows and eats a LOT of rice and recipes like this are much loved down here.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 cups milk
1/4 teaspoon salt
1/2 cup uncooked rice
1 teaspoon vanilla extract (that's by the recipe,I use 2)
1 teaspoon almond extract (I use 1 1/2 there)
1/3 cup sugar
1/2 cup whipping cream, whipped

Steps:

  • In medium saucepan over medium heat, heat milk and salt to boiling.
  • Stir in rice; reduce heat.
  • Simmer about 5 minutes, stirring constantly.
  • Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
  • Add vanilla, almond extract and sugar, stirring until sugar dissolves.
  • Pour into large bowl; cover.
  • Refrigerate until chilled, about two hours.
  • Fold in whipped cream.
  • Cover; refrigerate until ready to serve.
  • If serving with a sauce, spoon a little bit of the sauce into your serving dishes and layer it with tthe pudding.
  • Doing that makes for a pretty visual effect to go along with the wonderful taste.

Nutrition Facts : Calories 239, FatContent 11.2, SaturatedFatContent 6.9, CholesterolContent 41.4, SodiumContent 154.5, CarbohydrateContent 29.4, FiberContent 0.2, SugarContent 11.3, ProteinContent 4.8

COCONUT RICE PUDDING WITH STRAWBERRY ... - SOUTHERN LIVING



Coconut Rice Pudding with Strawberry ... - Southern Living image

Layers of creamy rice pudding and a chunky fruit compote add up to a dreamy dessert with a nice crunch from pistachios. Make ahead and chill or serve warm–either way is delicious.

Provided by Pam Lolley

Categories     Puddings

Total Time 1 hours 15 minutes

Yield Serves 8

Number Of Ingredients 16

2 cups cooked basmati rice
2 cups whole milk
1 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt
2/3 cups granulated sugar
1 1/2 cups heavy cream, divided
1 large egg
1/2 cup finely chopped unsalted pistachios
3 cups quartered strawberries (about 1 qt.)
2 cups nectarine wedges, cut into 1- to 1 1/2-inch cubes
2 tablespoons butter, melted
1/4 cup granulated sugar
Finely chopped unsalted pistachios for topping, optional

Steps:

  • Prepare the Pudding: Stir together rice and whole milk in a sauté pan or large, deep skillet. Cook over medium, stirring often, until mixture comes to a boil, about 10 minutes. Reduce heat to low; simmer, stirring often, until mixture begins to thicken, about 10 minutes. Increase heat to medium; stir in coconut milk, vanilla, cinnamon, nutmeg, salt, 2/3 cup granulated sugar, and 1 cup of the heavy cream. Cook, stirring often, until mixture begins to bubble. Reduce heat to medium-low; cook, stirring often, until mixture thickens, about 20 minutes
  • Whisk together egg and remaining 1/2 cup cream in a small bowl. Gradually whisk about 1/2 cup hot rice mixture into cream mixture; gradually whisk cream mixture into rest of rice mixture, and cook, stirring constantly, until thickened and creamy, about 2 minutes. Remove from heat, and stir in pistachios. Set aside.
  • Prepare the Compote: Preheat oven to 400°F. Stir together strawberries, nectarines, melted butter, and 1/4 cup granulated sugar in a medium bowl. Spread mixture in an even layer in a lightly greased, rimmed baking sheet. Bake in preheated oven until strawberries and nectarines are soft, about 15 minutes. Let stand 5 minutes.
  • Assemble servings: Spoon about 3 tablespoons Compote into each of 8 (6- to 8-ounce) wineglasses; top each with about 2/3 cup Pudding. Serve warm or at room temperature, or cover and chill. Top each with 2 1/2 tablespoons Compote and chopped pistachios, if desired.

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