*Desserts Featuring Rice*
By: TooshieGalore
30 August 2016

If you're like me, you've squirreled away buckets and buckets of rice. When I contemplate eating all that rice I started looking around for simple rice recipes to jazz things up. These are not my personal recipes but I've collected them from around the Internet. These are my family's favorites.

Brown Sugar and Cinnamon Rice Pudding (hubby likes this for breakfast)
2 Cups water, 2 Cups white rice, 1 Cup milk, 2 tbsp brown sugar, 1 tsp cornstarch, 1/2 tsp vanilla, ground cinnamon to taste

Combine water and rice. Bring to boil. Cover and remove from heat. Set aside until water is absorbed, about 15 minutes. Then; Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

Chocolate Rice Pudding
1/3 Cup rice, 1/4 Cup cocoa powder, 3 1/4 Cup skim milk, 1/4 Cup sugar, 1 can pears

Whisk together cocoa and 1/4 cup of milk. Stir in remaining milk and sugar. Add milk mixture to rice in saucepan. Bring to boil on medium heat, stirring. Reduce heat to low. Cover. Cook for 35 minutes, stirring every 5 minutes. Remove lid. Cook, stirring occasionally, for 10 minutes. Serve pudding with pears.

Rice and Dried Cranberry Cookies
1/2 Cup cooked rice, 1-1/4 Cup all-purpose flour, 1 tbsp cornstarch, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp salt, 1/4 tsp ground nutmeg, 1 stick margarine or butter, 1/2 Cup dark brown sugar, 1/2 Cup sugar, 1 large egg, 1 tsp vanilla extract, 1 Cup dried cranberries, 1/2 Cup chopped toasted walnuts

Preheat oven or sunoven to 350F and coat two baking sheets with cooking spray. Process rice in food processor 1 minute, or until coarsely chopped. Set aside. Whisk together rice, flour, cornstarch, baking soda, cinnamon, ginger, salt, and nutmeg in large bowl. Set aside. Cream margarine, brown sugar, and sugar in bowl until smooth and fluffy. Beat in egg and vanilla. Add flour mixture and beat until smooth. Stir in rice, dried cranberries, and walnuts. Scoop 2 tbsp dollops of batter 1-1/2 inches apart on prepared baking sheets. Bake 8 to 10 minutes, or until cookies are browned and dry on top. Cool 1 minute, then transfer to rack to cool completely or until little hands whisk them away.

Steamed Sticky Rice Cakes with Banana
1 pounds plus 2 ounces of rice, soaked in water overnight, 14 ounces coconut milk, 7 ounces sugar, 1/2 teaspoon sea salt, 1 tablespoon vegetable oil, 4 large banana, lettuce or cabbage leaves, cut into 8-by-12-inch rectangles, 4 ripe bananas, peeled and halved lengthwise, then crosswise

Drain rice and place it in a hot skillet or saucepan. Stir in coconut milk, sugar, and salt. Bring to a simmer and cook until the coconut milk has been absorbed and the rice is thick and sticky, 4 to 6 minutes. Stir in the oil, then transfer the mixture to a baking sheet and cool for 5 to 10 minutes.

If using banana leaves, soften them by holding them over a gas fire, heating them in a hot frying pan, or by steaming or microwaving them for a few minutes. Lay down one leaf. Place one heaped tablespoon of the cooled rice in the center. Add a single piece of banana, followed by another tablespoon of rice (the banana should be sandwiched). Now fold the sides of the leaves over, as you would a parcel. Repeat with the remaining rice, banana, and leaves. If necessary, use a toothpick to secure parcels. Fill a large steamer, wok, or saucepan halfway with water and bring to a rapid boil over high heat. Place the parcels in a steamer basket seam-side down and set it over the pan of water. Steam for 30 minutes. Enjoy the sticky rice cakes hot. ...and if you happen to have some good Wild Turkey Honey-Bourbon, dribble just a few drops to add a special zing.

Baked Vanilla Rice Peaches
1/3 Cup cooked rice, 1 Cup heavy cream, 1 tsp vanilla, 1/2 tbsp white sugar, 2 peaches, butter, brown sugar

Combine rice, cream, vanilla, and white sugar in a bowl. Lightly butter the bottom of a small baking dish. Halve the peaches and remove pits. If the halves don't sit straight, slice off a bit from the bottoms. Place in baking dish. Put a tiny bit of butter in the cavities. Sprinkle peaches lightly with sugar. Mound the rice mixture over the peach halves. Sprinkle more sugar on top. Tent aluminum foil over. Bake 350F or not too close, over a fire, for about 20 minutes. Open foil and bake for 5 minutes more. To make it pretty, turn on broiler until sugar on top is browned and carmelized.

Crockpot Creamy Fruit Juice Rice Pudding (5 hours)
4 cups V8 V-Fusion® Peach Mango Juice (or other sweet fruit juice), 1/2 C dehydrated cranberries or other dried fruit, 1 1/2 C heavy cream, 1/4 tsp ground cinnamon, 3 Cups rice

Spray inside a 6-quart slow cooker with no stick spray. Stir in juice, rice and cranberries. Cover and cook on HIGH 4 to 5 hours or until the rice is tender, stirring once during cooking. Stir cream into cooker. Pour rice mixture into a 2-quart serving bowl. Let stand for 10 minutes. Sprinkle with cinnamon before serving. Serve warm or cover and refrigerate until ready to serve.

This is a great way to use juice from canned fruits. Even mixing the juice from different fruits is great.


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