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.
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.
he seeds.
Place the milk and vanilla in a heavy
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Combine cooked rice, coconut milk, soy milk, raisins, agave nectar, margarine, star anise, vanilla extract, and cinnamon in a pot. Bring to a boil over medium heat and reduce to a simmer. Cover and cook for 10 minutes. Remove from heat and allow to set until liquid is absorbed, about 10 minutes. Remove star anise and garnish with almonds.
f buttermilk, mix together soy milk and lemon juice; allow to
Place powdered milk in a large heavy
RICE PUDDING: Rinse the Arborio rice several times until the
time, then add the rice pudding. Fold in the flour and
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl.
Sprinkle with cinnamon and nutmeg.
Serve warm.
Makes 10 servings.
Whisk soy milk and pudding together in a bowl until fully combined, about 1 minute. Add cinnamon; whisk 1 minute more. Pour into small serving bowls or cups.
PUDDING:
Place milk, rice, sugar and salt in a
Combine milk, rice, pudding mix, raisins and egg in a saucepan.
Stir over medium heat just until mixture comes to a boil. Cool 5 minutes, stirring twice.
Pour into bowl or custard cups. Sprinkle with nutmeg and cinnamon.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture comes to boil.
Cool 5 minutes stirring twice.
Pour into dessert dishes and sprinkle with cinnamon and nutmeg.
Boil soy milk.
Dissolve cornstarch in 1/4 cup cold water and combine.
Cool.
Add nuts as topping.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes and sprinkle with cinnamon or nutmeg.
Makes 10 servings.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over heat until mixture comes to a boil.
Cool 5 minutes, stirring twice.
Pour into bowl.
Sprinkle with cinnamon and nutmeg.
Makes 10 servings.
Into a large pot, place and mix milk, rice and sugar.
Bring to a boil; lower to medium heat.
Let simmer until most of liquid is absorbed (about 45 minutes).
Stir occasionally.
When done, slightly beat 3 eggs in a small bowl; add some hot mixture and mix.
Add the egg mixture to the milk mixture.
Cook 1 or 2 minutes longer.
Remove from heat; add 1 tablespoon vanilla.
Mix. Pour into an 8 x 10-inch pan.
Refrigerate.
Dust with cinnamon. Serve cold.
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.
ell. Set aside.
Milk Rice:
Put Rice and water into a
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.