Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
time, then add the rice pudding. Fold in the flour and
Bring milk to a boil, remove from heat and add rice pudding mix. Stir for 1 min then set aside for 10 mins.
Meanwhile, heat butter in a frying pan. Add bananas and cook for 2 mins. Remove, brush with honey and roll in chopped pistachios.
To serve, distribute rice between serving bowls and top with bananas. Drizzle with mango juice and serve remainder on the side.
educe the heat. Add the rice gradually, stirring constantly.
Increase
n the zest and rice, and cook for about 5 minutes to
Cook first 5 ingredients at medium heat until just boiling. Pour into bowl.
Cover with plastic wrap for creamy pudding.
Let set in refrigerator for 1 hour, then mix.
Sprinkle with cinnamon/nutmeg mixture.
Makes 10 servings, approximately 103 calories each.
RICE PUDDING: Rinse the Arborio rice several times until the
innamon sticks or vanilla bean, rice and salt. (If you are
Drain peaches.
Reserve a few peach slices for garnish; coarsely chop remaining peaches.
Slice bananas.
In medium bowl, stir rice pudding, peach yogurt, chopped peaches and all but 12 slices of banana.
Spoon pudding mixture into 4 dessert bowls. Garnish with mint leaves and reserved peach and banana slices. Makes 4 servings.
reased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
boil. Cover and simmer for 4-5 mins. Mix 1
Preheat oven to 375\u00b0.
Mix rice, sugar, egg, milk and vanilla. Bake until thick; remove.
Prepare pudding and cook until slightly thick.
Pour over rice mixture.
Place in oven for more cooking.
Remove when starting to brown.
Beat egg whites; prepare for pie topping.
Add to rice pudding and brown or use whipped topping (either is wonderful).
Serve warm or cold.
This makes a wonderful dish for someone who can't eat sugar.
This recipe is low in fat and sugar.
For the rice pudding, bring 3/4 cup milk,
nside the cake frame. Bake for 15 mins, until a skewer
eparate bowl, combine rice and raisins. Divide rice mixture between prepared dishes
oil then mix in the rice, lemon zest and orange zest
n the rice and cook over a low heat for 20-25
Add the rice and water to a medium
For the rice pudding: In a saucepan, bring the
nd rice in a small saucepan over medium-low heat for about