Custards and Puddings: Kheer (Rice Pudding)

2 cups coconut milk2 cups milk3 tablespoons white sugar1/2 cup Basmati rice1/4 cup raisins1/2 teaspoon ground cardamom1/2 teaspoon rose water (optional)1/4 cup sliced almonds, toasted1/4 cup chopped pistachio nutsBring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios. Amount Per Serving  Calories: 513 | Total Fat: 33.4g | Cholesterol: 10mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 513

Total Fat: 33.4gCholesterol: 10mgSodium: 99mgTotal Carbs: 48.2g    Dietary Fiber: 3.3gProtein: 11.3g VIEW DETAILED NUTRITION
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Diabetic Recipes: Chocolate-Banana Tofu Pudding

1 banana, broken into chunks1 (12 ounce) package soft silken tofu1/4 cup confectioners' sugar5 tablespoons unsweetened cocoa powder3 tablespoons soy milk1 pinch ground cinnamonPlace the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving. Amount Per Serving  Calories: 124 | Total Fat: 3.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 124

Total Fat: 3.5gCholesterol: 0mgSodium: 12mgTotal Carbs: 21.2g    Dietary Fiber: 3.3gProtein: 6.1g VIEW DETAILED NUTRITION
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Custards and Puddings: The Best Banana Pudding | Submitted By: Kenneth Strother

1 (5 ounce) package instant vanilla pudding mix2 cups cold milk1 (14 ounce) can sweetened condensed milk1 tablespoon vanilla extract1 (12 ounce) container frozen whipped topping, thawed1 (16 ounce) package vanilla wafers14 bananas, slicedIn a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving. Amount Per Serving  Calories: 331 | Total Fat: 9.8g | Cholesterol: 9mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 331

Total Fat: 9.8gCholesterol: 9mgSodium: 207mgTotal Carbs: 57.4g    Dietary Fiber: 2.4gProtein: 4.2g VIEW DETAILED NUTRITION
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Hanukkah Recipes: Carrot Pudding | Submitted By: Joyce Rehagen

1 cup grated carrots1 cup peeled and shredded potatoes1 cup white sugar1 cup raisins1 cup all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves1/2 cup butter1/2 cup heavy whipping cream1 cup white sugar1 1/2 teaspoons vanilla extractIn a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer. Steam the cake for 2 hours. Serve warm. Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve. Amount Per Serving  Calories: 552 | Total Fat: 19.9g | Cholesterol: 58mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 552

Total Fat: 19.9gCholesterol: 58mgSodium: 296mgTotal Carbs: 93.8g    Dietary Fiber: 2.5gProtein: 3.6g VIEW DETAILED NUTRITION
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Custards and Puddings: Nanny's Steamed Cranberry Pudding | Submitted By: PISADL

2 cups all-purpose flour1 teaspoon baking soda1 cup white sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 cup milk1 egg2 tablespoons butter2 cups cranberries1/4 cup all-purpose flour1/2 cup white sugar1/2 cup packed brown sugar1/2 cup butter1/2 cup heavy cream1 teaspoon vanilla extractIn a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter. Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour. For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth. Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream. Amount Per Serving  Calories: 545 | Total Fat: 21.6g | Cholesterol: 87mg

Reviewed on Jan. 31, 2005 by Cinderiel    I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to any fault on the recipe's part. I will make this again but, the next time, I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I'm not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition, the cranberries, although I had floured them, all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce, I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick, exceedingly rich butterscotch of the sauce complimented the pudding perfectly. Was this review helpful? [ YES ]
9 users found this review helpful I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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