If you're looking for a delicious and healthy dessert that is perfect for any occasion, look no further than brown rice pudding with apples and pears. This dish is made with wholesome ingredients like brown rice, apples, pears, and nonfat milk, and it is sweetened with a touch of honey. The result is a creamy, flavorful pudding that is sure to please everyone at your table. Plus, it's a great way to use up leftover rice.
Let's cook with our recipes!
BROWN RICE PUDDING WITH APPLES AND PEARS (WW CORE PLUS)
Faced with the challenge of finding a dessert that met the requirements of the WW Core program, I modified a recipe from one of my favorite cookbooks, "The New American Plate." This is Core plus points for the sugar used, if any. I made mine with the brown sugar Splenda but use what you have on hand. I have done this with the cinnmon sticks, with the vanilla bean and a combination. Both were good. This is not a very sweet pudding and works well rewarmed for breakfast the next day. Thought it was good enough to share.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone.
- Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good.
- Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt.
- Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.
Nutrition Facts : Calories 215.4, Fat 1, SaturatedFat 0.3, Cholesterol 3.9, Sodium 112.3, Carbohydrate 43.4, Fiber 2.8, Sugar 22.7, Protein 8.9
BROWN-RICE PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes.
- Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.
BROWN RICE PUDDING
Steps:
- Bring nonfat milk, rice and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
- Whisk milk, eggs, sugar, vanilla and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in molasses. Cool. Refrigerate until well chilled.(Can be prepared 2 days ahead.)
APPLE RICE PUDDING
Tastes like rice pudding with apple pie filling added. For extra decadence, serve with caramel sauce on top!
Provided by Sonoran Sweetheart
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
- Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
- Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 32.9 g, Cholesterol 36.8 mg, Fat 6.3 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 140.9 mg, Sugar 16.7 g
BROWN RICE PUDDING
This rice pudding is made with brown rice and can be made with Splenda®.
Provided by HeidiLB
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
- Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Nutrition Facts : Calories 517 calories, Carbohydrate 38 g, Cholesterol 283.5 mg, Fat 39.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 23.6 g, Sodium 210.6 mg, Sugar 25.2 g
BROWN RICE PUDDING
Brown rice gives this creamy pudding a deep, nutty flavor, while lemon and mango make it subtly sweet and refreshing. It's a healthy snack or dessert any time of the year.-Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.
Nutrition Facts : Calories 235 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 250mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
APPLE RICE PUDDING
Make and share this Apple Rice Pudding recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, sugar, sour cream, milk, cinnamon and salt.
- Stir in raisins, apple and rice; spoon mixture into greased baking dish.
- Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture.
- Bake uncovered 45 minutes.
- Serves 8.
RICE PUDDINGS WITH CARAMEL GALA APPLES
Provided by Dorie Greenspan
Categories Milk/Cream Rice Dessert Kid-Friendly Apple Fall Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For puddings:
- Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- For caramel apples:
- Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
- Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
Tips:
- Use whole wheat or brown rice for a healthier pudding.
- Soak the rice overnight in milk or water to reduce cooking time.
- Cook the rice pudding over low heat to prevent scorching.
- Stir the pudding frequently to prevent it from sticking to the pot.
- Add the apples and pears towards the end of cooking to prevent them from becoming mushy.
- Sweeten the pudding to taste with honey, maple syrup, or sugar.
- Serve the pudding warm or cold, topped with fresh fruit, nuts, or whipped cream.
Conclusion:
Brown rice pudding with apples and pears is a delicious and healthy dessert that is perfect for any occasion. It is a good source of fiber, protein, and vitamins, and it can be made with simple ingredients that are easily accessible. This recipe is also a great way to use up leftover rice, and it can be tailored to your own dietary needs and preferences. Whether you serve it warm or cold, topped with your favorite ingredients, brown rice pudding with apples and pears is sure to be a hit.
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