I had some nectarines that could not be eaten, so I cleaned them and made this delicious pudding.
- 1 cup rice
- 2 cups liquid cream
- 2 cups milk
- 2 tablespoons sugar
- 3 cardamom pods
- 1 vanilla pod
- 1 star anise
- 500 g nectarines + 2 tablespoons sugar
Preparation time: less than 90 minutes
RECIPE PREPARATION Rice pudding with nectarines:
In a bowl boil the rice with milk, cream, sugar, spices and leave on the fire for 20-25 minutes then set aside; in another bowl put the peeled nectarines, cut into cubes and 2 tablespoons of sugar; let the sugar and nectarines melt until - they softened, set aside and pass with a fork but not at all, mix the nectarines with the rice, remove the anise, vanilla, cardamom, portion into small pots and leave in the oven for another 20 minutes
We serve cold but also hot pudding, it is good with vanilla sauce or jam
this pudding can be made with any fruit when it can no longer be eaten
Preparation Pumpkin pudding with cheese and rice:
The rice is washed well in several waters, then boiled in a liter of water with a little salt. Leave for 15-20 minutes, then drain. The zucchini are cleaned, washed and passed through a large grater, then drained. The sheep's curd is also given through a grater, the one with big holes.
Finely chop the onion, dill and parsley. Drain the zucchini well, squeezing it well in your hands and mix with the curd, cream, eggs, green onions, dill, parsley, salt, pepper and Italian herbs.
Grease a pan with plenty of butter and pour the rice. Place the 50 grams of butter cut into smaller pieces over the rice. Add the pumpkin and cheese mixture over it and level it nicely. Sprinkle grated cheese and sunflower seeds on top. The pudding is left in the preheated oven at 190 degrees for 30 minutes. Allow to brown well, remove, leave to cool and serve. Good appetite!
Rice pudding with caramelized apple
Pudding milk, rice ice cream, and many other sweet recipes are the ones we can prepare with rice. On this occasion, we have a very special recipe for rice pudding with apple that is very, very rich.
I put Preheat the oven to 180 degrees and place the apples in a bowl with the butter, sugar, vanilla and orange juice and peel. Mix everything and bake for 30 minutes until you see that the apples are tender.
In a pan, melt the butter and add the rice. Stir in the butter, adding the rice. Add sugar, milk, vanilla and grated nutmeg. Let everything boil and cook for about 30 minutes, stirring occasionally until you notice that the rice is suitable.
When we see that the apples are ready, we beat half in the mixer to make a smooth puree. When ready, mix it with rice pudding.
Finally, serve the rice pudding with the other half of the ripe apples.
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Full article: Recetin »recipes» Original desserts » Rice pudding with caramelized apple
For starters I put the rice in hot water and let the mixture boil for about 15 minutes on low heat, on the lowest burner, and with the lid on top (I left a space of about 2 cm between the lid and the pan).
While the rice was boiling, I cleaned and shaved the apples & # 8211 if they are too watery, you can squeeze the juice from them. After 15 minutes, the water was absorbed by the rice and I gradually added the hot milk, a third of the amount. The rice boiled with the milk for about 20 minutes, during which time I added the other two thirds of the milk. At the end I added the sugar and vanilla essence, mixed well and set it aside.
I melted the butter in a saucepan and added the apples, cleaned and grated, which I mixed with the sugar and cinnamon and kept on the fire for about 10 minutes.
I put half the rice in the pan and arranged it well. Then I put the apples on top and distributed them evenly. I covered the apples with the rest of the rice.
I mixed the eggs with the whipped cream and the sugar and poured them into the pan over the rice. I put the tray in the hot oven at 180 degrees where it stayed until the icing hardened and started to brown & # 8211 I kept the tray for almost 30 minutes.
This pudding recipe gathers in a delicious dish all the vegetables you have in the fridge.
Boil the rice first, but not too hard, until it starts to open. Preheat the oven to 200 degrees Celsius.
Mix an egg until fluffy, add the boiled rice and spread the dough in a yena tray, or lined with baking paper and greased with a little olive oil. Sprinkle a little of the cheese mixture over the rice base and put it in the oven to become firm.
Mix the other two remaining eggs, add the remaining cheese, and the chopped vegetables - you can add what vegetables are left in the fridge. Add the finely chopped greens, and put the quiche in the oven for 30 minutes, until it is nicely browned on top.
Pudding with vegetables and rice crust is served warm, possibly with Parmesan.
Rice pudding with nectarines
Rice pudding with nectarines from: rice, nectarines, raisins, sugar, salt, margarine, lemon.
- 1 cup rice
- 5-6 nectarines
- 100 g raisins
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon margarine
- 1/4 lemon
Method of preparation:
Choose the rice grain by grain, wash it in 2-3 waters, boil it in a liter of warm water. After 20 minutes, remove the pan from the heat, cover, leave for 1 hour. During this time, peel the nectarines, cut them into slices, sprinkle with lemon juice and cover with 4 tablespoons of sugar.
Grease a form of heat-resistant glass with margarine, place a layer of rice, then spread the nectarines evenly.
If they have left the juice, it is poured over the nectarines. Mix the rest of the rice with the raisins, peeled, washed and drained. Spread the mixture in a thick layer over the nectarines. Put the form in the oven for 30 minutes, turn off the heat when the rice is lightly browned.
Serve the pudding after it has cooled for 15 minutes, plain or with jam fruit.
Rice pudding with saffron
Rice pudding with saffron
A recipe from Persian cuisine, which is called Sholezard and it is a dessert with a very pleasant aroma. It can be made with steamed rice left over from Chinese food.
If you still have boiled rice, then be sure to prepare such a Romanian pudding with a delicate cheese taste!
The main ingredient of this pudding is rice - boiled yesterday or boiled today! It can be served even for breakfast. A nutritious and balanced meal will not allow you to get hungry before lunch. Mozzarella can be replaced with any kind of cream cheese or melted cheese.
-4 glasses of rice (800 g)
Method of preparation:
1. Grate the mozzarella or break it finely with your hands.
2.Put the carrot through a large grater.
4. Finely chop the parsley.
5.Mix all these ingredients with the boiled rice.
6. In the blender mix the eggs, add the grated cheese, pour the milk, salt and pepper.
7. Grease the pan with oil. Put the rice table in the pan and pour the egg mixture on top.
8.Put the tray in the preheated oven at 200 ° for 30 minutes.
Serve the pudding as a side dish or as a main dish. Keep this quick recipe for a delicious pudding!
Rice pudding with milk
Rice pudding with milk. Pampering my childhood! If my grandmother wanted to please me and she wanted to be dear to me, she would make me rice pudding, "rizskók" as she called it. Success was guaranteed! The aromas of vanilla and caramel enveloped Grandma's kitchen. In the background is a rice pudding mixed with beaten eggs and baked in a form lined with butter and breadcrumbs.
Rice pudding is easy to make. Its base is a classic rice pudding recipe here.
In the case of pudding, the rice is not boiled completely because it will also be cooked in the oven. The specific flavors are vanilla and grated lemon peel. Almonds, raisins, cranberries, etc. can be put in rice pudding with milk and this can also be prepared for multicooker & # 8211 see here how.
From the quantities below it results approx. 6 servings of rice pudding with baked milk.
600 ml milk
1 teaspoon vanilla essence
1 teaspoon cinnamon
165 g sugar
220 g of rice
2 cups water
a pinch of salt
50 g powdered sugar
Boil the water with the salt. Wash the rice and then add it to the boiled water. Bring to a boil over medium heat until the water evaporates. you
aside. Preheat the oven. Mix the rice with the rest of the ingredients. Pour the composition into a tray. Bake for 45 minutes or until golden. Leave to cool and sprinkle the powdered sugar on top. Serve the rice pudding in the hot or cold oven.