Dessert - Rice pudding with peaches recipes

Author: Charles Griffin  

In this recipe, I serve the rice pudding with roasted peaches cooked in sugar caramel. Arroz con leche is the Spanish version of a rice pudding.

Baked Rice Pudding With Peaches

Baked Rice Pudding With Peaches
Our family recipe. My mom use to make this fabulous rice pudding as long as I remember. It is delicious warm or cold as meal. Make sure you use short grain rice.
Provided by: Hanka
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 7
  • 1 cup short-grain rice (risotto type)
  • 3 cups milk
  • 1 tablespoon butter
  • 1 cinnamon stick
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 14 ounces peach halves in syrup
  • Calories: 496.2 calories
  • Fat: 12.4 grams
  • Saturated Fat: 6.8 grams
  • Cholesterol: 139 milligrams
  • Sodium: 151.6 milligrams
  • Carbohydrate: 84.7 grams
  • Fiber: 2.7 grams
  • Sugar: 35.3 grams
  • Protein: 12.9 grams
How to cook:
  1. In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water.
  2. Discard cinnamon stick.
  3. Let it cool and stir once a while to keep it wet and creamy.
  4. Preheat oven to 350°F.
  5. In a medium bowl whip the egg whites until stiff peak form. Set a side.
  6. In a medium bowl mix egg yolks and sugar until light in color.
  7. Strain peaches and cut in slices if need it. Discard syrup.
  8. Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites.
  9. Butter or spray 10 inch rounded baking dish.
  10. Pour half rice mixture in add peaches on top and cover with rest of rice mixture.
  11. Sprinkle with sugar on a top if you like.
  12. Bake uncovered until golden brown about 1 hour.
Notes: Baked Rice Pudding With Peaches Recipe, Drain peaches, measuring 1/2 cup syrup into a saucepan. Dice peaches; set aside. Add water, salt and rice to peach syrup in pan. Bring quickly to a boil. Reduce …

Rice pudding with peaches

Rice pudding with peaches
A spoonful of this creamy rice pudding with peaches might bring some nostalgic memories along with it.
Total time: 60 minutes
Cook time: 60 minutes
Yields: 6 servings
Number of ingredients: 6
  • 1 tin peach
  • 100 g paella rice
  • 400 ml whole milk
  • 200 ml double cream
  • 1 tsp cinnamon
  • 3 tbsp icing sugar
How to cook:
  1. A spoonful of this creamy rice pudding with peaches might bring some nostalgic memories along with it, and if you fancy a little upgrade, try pairing with a glass of Cremant De Loire. * Preheat the oven to 200ºC/ 180ºC fan/gas mark 6. Put the rice, milk, cream, cinnamon and sugar into a medium saucepan. Over a gentle to medium heat, simmer the rice pudding for 35-40 minutes until the rice has swelled and the liquid is thick. Stir the rice pudding regularly. * Meanwhile, dice the peach halves and spoon a tbsp into 6 x 150ml ramekins. Then put the rest into another saucepan with 4 tbsp of the peach syrup. Gently simmer the peaches for 10-15 minutes, using the back of a spoon to break them down to a compote texture, then set aside. * When the rice pudding has cooked, split between the 6 ramekins. Sprinkle ½ tsp of sugar on top of each, then bake in the oven for 10-15 minutes until bubbling and starting to colour a little on top. * Serve the rice pudding with a dollop of yoghurt or cream and a spoon or two of compote.
Notes: Mom's Old-Fashioned Baked Rice Pudding, Instructions. Preheat the oven to 350 degrees (325 for convection). Cook the rice according to package instructions. Add following ingredients to a …

Peach Rice Pudding

Peach Rice Pudding
This old-fashioned rice pudding is layered with sliced peaches, then topped with a sweet raspberry sauce. It makes for a pretty presentation in parfait glasses.
Provided by: Taste of Home
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 13
  • 6 cups milk
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup fresh or frozen raspberries
  • 1 cup red currant jelly
  • 4 teaspoons cornstarch
  • 1/4 cup port wine or red grape juice
  • 4 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
How to cook:
  1. In a large saucepan, bring milk, rice and salt just to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from the heat. Stir in the sugar, butter and vanilla; cool.
  2. In a small saucepan, combine the sugar, raspberries and jelly. Bring to a boil, stirring constantly. Cook and stir over medium heat for 5 minutes. Press mixture through a fine strainer or sieve; discard seeds. Return raspberry sauce to pan. Combine cornstarch and wine or grape juice until smooth; stir into sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool.
  3. In individual dessert dishes or in a 2-1/2-qt. trifle bowl, layer the rice pudding and peaches. Serve with sauce.
Notes: Rice Pudding with poached White Peaches, This rice pudding is lightly sweetened and simmered gently with cinnamon and a touch of lemon zest to give a subtle hint of citrus. Sweet Rice …

Arroz con Leche with Caramelised Peaches

Arroz con leche is the Spanish version of a rice pudding. In Spain, rice pudding tends to be served cold but I prefer it baked and served at room temperature. A well-made rice pudding can be a great dessert but be careful not to overcook it or you will end up with mushy sweet rice. In this recipe, I serve the rice pudding with roasted peaches cooked in sugar caramel. Make sure you drizzle the caramel sauce on the creamy rice pudding.
Provided by: Javier De La Hormaza
Yields: 4 servings
Cuisine: Spanish
Number of ingredients: 11
  • 1 litre of whole milk
  • 150ml double cream
  • 75g caster sugar
  • 100g pudding rice or paella rice
  • 40g unsalted butter
  • 1 stick of cinnamon
  • A pinch of salt
  • Peel of one lemon
  • Cinnamon powder for dusting
  • 4 whole peaches, not too ripe
  • 100g caster sugar
How to cook:
  1. Preheat the oven to 140°C/285°F/Gas Mark 1.
  2. In a medium size sauce pan, bring the milk and cream to the boil with the pinch of salt, cinnamon stick and lemon peel. Once the mix starts to boil, turn the heat off.
  3. Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and cream mixture and stir until no lumps remain. Bake for 1-1½ hours and cover with foil if the surface browns too quickly. Once there is a thin skin on the surface, and the pudding only just wobbles in the centre, it is ready. Allow the rice pudding to cool down to room temperature.
  4. While the rice is cooking, peel the peaches, cut them in half and remove the stone. Melt the caster sugar in a medium size frying pan, once the sugar has dissolved and begins to turn amber in colour, add the peaches and toss them in the caramel. Bake in the oven for 10 minutes, turning them in between so both sides caramelise.
  5. Serve the rice pudding with a dusting of cinnamon powder, two caramelised peaches and a drizzle of caramel.
Notes: Brown Rice Pudding with Peaches Recipe, Directions. Step 1. Stir peaches, rice, 1/4 cup water, brown sugar, and vanilla extract together in a saucepan over low heat. Simmer until peaches start to wilt, 3 to 5 …
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