Recipe: Rice Desserts (9)

9-29-99 Rice Desserts

lottie (05:48:45) : Another brown rice/fruit crisp recipe!

CRANBERRY PEAR CRISP

3 cups cooked brown rice
2 cups diced peeled pears
1 cup fresh or frozen chopped cranberries
1/2 cup packed brown sugar, divided
1/3 cup flour, divided
1/4 cup rolled oats
3 tablespoons butter 1/4 cup chopped pecans
1/4 cup flaked coconut

Combine rice, pears, cranberries, 1/3 cup sugar and 2 tablespoons flour. Place rice mixture in well-buttered 2-quart baking dish; set aside. Combine remaining flour, remaining sugar and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees 25 minutes or until thoroughly heated. Serve warm.lottie (05:40:50) : It was a good year for wild blueberries, so my freezer is full. I have so many blueberry recipes collected you wouldn't believe it. My husband likes this recipe best when I double the amount of the topping compared to what the recipe calls for-I guess I do too!

BLUEBERRY CRISP

3 cups cooked brown rice
3 cups fresh blueberries*
1/4 cup + 3 tablespoons firmly packed brown sugar, divided
Butter
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoons butter

Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with butter. Place rice mixture in cups or baking dish; set aside. Combine flour, walnuts, remaining 1/4 cup sugar and cinnamon in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm. Makes 8 servings.

lottie (05:04:40) : I've never made this but it looks tasty and easy, my idea of a good recipe!

RASPBERRY LEMON DESSERT

Raspberry Sauce
1 (10 oz.) pkg. frozen raspberries in syrup, thawed
1 tablespoon cold water
2 teaspoons cornstarch

Lemon Dessert
2 cups frozen lite whipped topping, thawed
1 cup prepared lemon pie filling (1/2 of 21 oz. can)
1/2 cup milk
2 tablespoons lemon juice
2 cups cooked, chilled white rice
Toasted, sliced almonds, if desired

Drain raspberries; reserve syrup. Dissolve cornstarch in water. In small saucepan, combine raspberry syrup and cornstarch mixture; mix well. Bring to a boil, stirring constantly. Gently stir in raspberries. Cover and refrigerate at least 2 hours. In medium bowl, combine whipped topping and lemon pie filling; mix well. Gradually stir in milk and lemon juice; mix well. Stir in rice. Top with raspberry sauce and sliced almonds. Serves 8.

lottie (04:26:59) : Yet another good use for leftover rice!

RICE DONUT HOLES

2 cups cooked white rice
2 cups Bisquick Mix
1/2 cup sugar
2 eggs
1/2 cup canned milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Icing:
1 cup powdered sugar
1 teaspoon vanilla
enough water to form thin icing

Mix together ingredients for donut holes and roll into small balls. Drop in hot oil, 400 degrees, for 4 minutes. Drain on wire rack. Mix powder sugar, water & vanilla together and pour over the warm cooked balls. Makes 8-10 servings.

lottie (04:24:02) : Swedish Rice Porridge
1 large firm apple, peeled and chopped
1 tbsp. Butter
1 cup raw white rice
1 cup water
1 stick of Cinnamon
4 cups Milk (for richer dish use 2 cups milk, 2 cups cream)
3 Tbls. Sugar
1/3 cup golden raisins
1 tsp. Vanilla

Melt butter in saucepan. Add water, rice and cinnamon stick. Bring to a boil, reduce head, and simmer covered for 10 minutes. Add the milk and bring back to a simmer. Add the sugar, chopped apple, and raisins. Cover and simmer for 45 minutes. Stir every 15 minutes. Remove from heat remove the cinnamon stick and add vanilla. Serves 6.

lottie (04:21:00) : FRESH FRUIT TART WITH RICE CRUST

1 cup raw white rice, cooked
1/4 cup Sugar
2 Eggs, beaten
8 oz. Cream Cheese, softened
1/4 cup Sour Cream
1/4 cup Confectioners Sugar
1 tsp. Vanilla
1/2 cup Apricot or Peach Preserves
2-3 cups Assorted Fresh Fruit, your choice! (I like berries, peaches or plums)

Combine cooked rice, sugar and eggs. Press into greased 12" pizza pan or 10" pie pan. Bake 350 degrees for 10 minutes. Cool.
Beat cream cheese and sour cream in medium bowl until light and fluffy.
Add sugar and vanilla and beat until well blended. Spread over crust.
Heat preserves with 1 Tbls. water in small saucepan. Cool and spread 1/2 glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Refrigerate for 1/2 hour
before serving.

lottie (04:13:30) : Another Brown Rice recipe!

Brown Rice Peach Crisp
1 cup raw Brown Rice, cooked
2 cups fresh peaches *
2/3 cup firmly packed brown sugar, divided
3/4 cup flour
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1/4 cup butter
1/2 cup chopped walnuts or pecans

Cook Brown Rice according to directions on package. Combine cooked rice with peaches and 1/3 cup brown sugar. Put in buttered 2 quart baking dish. Mix flour, 1/3 cup brown sugar, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Sprinkle over rice. Sprinkle nuts over flour mixture. Bake 350 degrees for 30 minutes.
*Can substitute 1 (16oz) bag frozen peaches or 1 (16oz) can sliced peaches, drained.
*Blueberries, dewberries, or any favorite fruit may also be used.
Serves 8

lottie (03:35:29) : This is a good way to use up leftover rice. Another easy thing to do is to make extra rice when you have it for dinner, and serve this the next day. It's a nice substitute for fruit salad for Sunday dinners.

RICE AMBROSIA
2 cups cooked rice
1 cup crushed pineapple
1 cup flaked coconut
1 cup mandarin oranges
1 cup whipping cream

Drain pineapple and orange segments. Add to rice and coconut. Fold whipping cream in, then chill. NOTE: Sour cream or Cool Whip may be substituted for the whipped cream.

lottie (02:16:08) : Since its pear season, this seems like a timely dessert. It looks long, but everything can be done in advance, so it is actually pretty easy.

POACHED PEARS WITH RAINFOREST RICE CAKES
Poached pears:
3 cups water
1 cup granulated sugar
1/2 whole lemon, sliced
1 vanilla bean, split lengthwise
6 medium Bartlett pears, ripe but firm

Rain forest rice cakes:
1 tablespoon coarsely chopped unsalted cashew nuts
1 tablespoon coarsely chopped blanched almonds
1 tablespoon coarsely chopped unsalted pistachios
4 cups milk
3/4 cup short-grained pearl rice (Japanese sweet rice)
1/2 cup granulated sugar
Pinch of salt
1 tablespoon dried pineapple, diced
1 tablespoon dried mango, diced
1 tablespoon raisins
1 teaspoon vanilla extract

Raspberry sauce:
One 12-ounce hag frozen unsweetened raspberries
2/3 cup granulated sugar
2 tablespoons freshly squeezed lemon juice

Poach the pears:
1. In a medium non-corrosive saucepan combine the water, sugar, lemon slices and vanilla bean.
2. Peel the pears and using a small scoop or teaspoon, carefully scoop out the bloom end and the core of the pear. Place the pear immediately into the water/sugar mixture to prevent browning. Repeat with the remaining pears.
3. Bring the pears to a boil over medium-high heat, while stirring gently. Reduce the heat to low. Cover the pears with a clean dish towel to keep the pears submerged. Simmer for about 20 minutes or until the pears are tender when pierced with a paring knife. Remove the pears and syrup to a medium bowl and cool completely. Refrigerate until well chilled.

Make the rice cakes:
1. Heat a medium noncorrosive saucepan over medium high heat. Add the nuts and stir for 1 1/2 minutes to toast the nuts. Add the milk, rice, sugar and salt and bring to a boil, stirring occasionally. Reduce the heat to low, cover and simmer gently, stirring often, for 35 to 40 minutes or until the rice is very soft and absorbs all of the milk. The rice will be very sticky. Stir often during the last 10 minutes of cooking, so the rice doesn't burn.
2. When the rice is cooked, transfer to a medium bowl and stir in the diced fruits and vanilla. Set the bowl in a larger bowl filled with ice water to cool.
3. When the rice is cool, divide the mixture into 6 balls . Place the rice balls on a platter, cover with plastic wrap and refrigerate until well chilled and ready to serve.

Make the raspberry sauce:
1. In a medium noncorrosive saucepan, combine the raspberries and sugar. Cook over medium-low-heat, stirring constantly with a wooden spoon, until the sugar dissolves and the berries soften. Remove the pan from the heat. Strain the raspberry mixture through a fine sieve into a bowl. Cover the bowl with plastic wrap and refrigerate the sauce.

Assemble the dessert:
1. Flatten one of the chilled rice balls to a patty that is 1 inch high. Place in the center of a plate and set one of the poached pears on top of the rice patty. Spoon 2 to 3 tablespoons of the sauce around the plate. Repeat with the remaining rice patties and poached pears.