Best 9 Amaretto Cream Baked Rice Pudding Recipes

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Indulge your sweet tooth with the alluring flavors of "Amaretto Cream Baked Rice Pudding," a classic dessert that combines the nutty essence of amaretto with the comforting warmth of creamy rice. This timeless recipe, passed down through generations, offers a delightful balance of textures and flavors that will transport you to a world of culinary bliss. Discover the secrets of creating this delectable treat, from selecting the finest ingredients to mastering the art of achieving the perfect creamy consistency. Embark on a culinary journey as we unveil the secrets behind this beloved dessert, ensuring you create an unforgettable experience with every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY RICE PUDDING



Creamy Rice Pudding image

The easiest, creamiest, classic British rice pudding recipe you'll ever find. Wonderful when enjoyed both hot and cold.

Provided by Christina Conte

Categories     Desserts

Time 2h13m

Number Of Ingredients 5

1/3 cup (2 1/2 oz) of UNCOOKED white rice (arborio is best)
4 cups (1 liter) milk, or a combination of milk and cream, or half and half (I used 3 cups milk, and 1 cup of cream)
2 1/2 Tbsp sugar (this is not very sweet-use more if you like it a little sweeter)
1 small pat of butter (more to butter the dish)
nutmeg, ground

Steps:

  • Heat oven to 350ºF (175ºC)
  • Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
  • Now add the sugar, and stir until it dissolves.
  • Add a pat of butter, and a little sprinkle of nutmeg.
  • Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
  • After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
  • Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won't be runny).
  • Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired. Rice pudding is also delicious when served cold. Add some chopped fruit, raisins, or coconut. It's a very easy dessert to make, and to serve. You can even serve it to look like an egg, as they do in Italy-just place a peach half on top.

Nutrition Facts : Calories 240 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 76 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CREAMY APRICOT RICE PUDDING



Creamy Apricot Rice Pudding image

Provided by Anne Thornton, Host of Dessert First

Time 55m

Yield 4 servings

Number Of Ingredients 11

3/4 cup uncooked short grain white rice
2 cups milk, divided
1/3 cup sugar
1/4 teaspoon fine sea salt
1 egg
1 cup dried apricots, diced
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 orange, zested
1/2 teaspoon ground cardamom
Freshly grated nutmeg, for serving

Steps:

  • Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
  • When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

CREAMY BAKED RICE PUDDING



Creamy Baked Rice Pudding image

This oven baked Rice Pudding recipe is made with warm spices, sweet raisins and topped with a splash of heavy cream. Comfort food never tasted so good!

Provided by Deanne Frieders - This Farm Girl Cooks

Categories     Desserts

Time 1h35m

Number Of Ingredients 8

3 cups whole milk
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup medium-grain white rice, uncooked
¼ cup raisins
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup heavy cream

Steps:

  • Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
  • In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
  • Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
  • Remove the rice pudding from the oven and top with the heavy cream.

Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BAKED RICE PUDDING WITH APRICOTS



Baked Rice Pudding with Apricots image

There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
4 cups milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise and scraped
1/2 teaspoon freshly grated lemon zest
1/2 cup sugar
4 egg yolks

Steps:

  • Preheat the oven to 300 degrees F.
  • In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
  • Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

BAKED RICE PUDDING



Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

  • Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  • Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

SWEET CREAMY BAKED RICE PUDDING



Sweet Creamy Baked Rice Pudding image

This is a fabulous baked rice pudding, it can be doubled and use all full-fat milk if desired. To achieve the best results only use aborio or any short grain white rice, and bake a low temperature oven.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 2h4m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup aborio short-grain rice
3 cups half-and-half cream (or use full-fat milk)
1/2 cup sugar (or to taste)
1/4 cup butter
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2-1 teaspoon cinnamon
1 pinch nutmeg (optional)
1/2 cup raisins (optional)

Steps:

  • Set oven to 300 degrees.
  • Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
  • Place all the ingredients (except raisins) in a baking dish; mix to combine.
  • To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
  • Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
  • Add in raisins the last 30 minutes of cooking.
  • *NOTE* the mixture will thicken even more after cooking.

Nutrition Facts : Calories 526.2, Fat 32.5, SaturatedFat 20.3, Cholesterol 97.7, Sodium 195.3, Carbohydrate 52.9, Fiber 0.8, Sugar 25.4, Protein 7.1

CLASSIC RICE PUDDING



Classic rice pudding image

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

Provided by Esther Clark

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
  • Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

LAYERED ALMOND-CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SA



Layered Almond-Cream Cheese Bread Pudding With Amaretto Cream Sa image

Make and share this Layered Almond-Cream Cheese Bread Pudding With Amaretto Cream Sa recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 18

vegetable oil cooking spray
16 ounces white bread, sliced and divided
1 (8 ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar
3 teaspoons vanilla extract, divided
1 1/4 cups almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
1 dash salt
2 tablespoons almond filling
2 tablespoons sugar
1 egg yolk
1/4 cup slivered almonds
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

Steps:

  • Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan.
  • Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
  • Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
  • Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
  • Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
  • Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
  • Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
  • Combine amaretto and cornstarch, stirring until smooth.
  • Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

Nutrition Facts : Calories 604.4, Fat 44.9, SaturatedFat 25.5, Cholesterol 274.2, Sodium 488.1, Carbohydrate 39.7, Fiber 1.2, Sugar 17.3, Protein 11.7

PEARS BAKED IN AMARETTO CREAM



Pears Baked in Amaretto Cream image

Butter, sugar, amaretto, and a bit of cream are all you need to turn pears into a warm and comforting dessert.

Provided by Sherry Lynn

Categories     Desserts

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons butter, softened and divided
2 tablespoons white sugar, divided
2 Bosc pears, halved and cored
½ cup heavy whipping cream
1 tablespoon amaretto liqueur

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
  • Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
  • Stir cream and amaretto together in a bowl.
  • Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 25.1 g, Cholesterol 56 mg, Fat 16.9 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 10.5 g, Sodium 53.5 mg, Sugar 18.2 g

Tips:

  • Use high-quality ingredients for the best flavor. This means using real cream and butter, and fresh eggs and vanilla extract. Using good quality dry rice is especially important because it absorbs the flavor of the main dish better.
  • Don't overcook the rice pudding. It should be creamy and slightly firm, not mushy. Remember, you can always cook it for a little longer, but you can't uncook it.
  • Let the rice pudding cool completely before serving. This will help it to set and firm up. If you're short on time, you can place the dish in the refrigerator to cool it down more quickly. You can also serve the pudding warm, but it will be looser in consistency.
  • Feel free to experiment with different flavors. You can add spices like cinnamon, nutmeg, or ginger to the rice pudding. You can also add a variety of fruits, such as raisins, cranberries, or blueberries. Or you can use different liqueurs, such as Amaretto, Grand Marnier, or Kahlua.
  • Rice pudding is a versatile dessert that can be served in many different ways. You can serve it warm or cold, and you can top it with a variety of things, such as whipped cream, fruit, or nuts. You can also bake it in a casserole dish, or you can make it in individual ramekins.

Conclusion:

Rice pudding is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It is a versatile dessert that can be served in many different ways, and it is a great way to use up leftover rice. So next time you're looking for a sweet treat, give rice pudding a try. You won't be disappointed!

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