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5

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Total Reviews: 4

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  • on March 09, 2013

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    This rice pudding is wonderful. So much more than the usual rice pudding recipe, complex flavors yet easy to make. The almonds add a wonderful delicate crunch. I did not have any Cardamom....so using it's description as a guide, substituted a tsp of ginger paste. I also used almond milk. I can't wait to share this recipe with my daughter. I will never make the traditional recipe for rice pudding again.

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  • on October 06, 2012

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    I use this recipe as a guide and make it different ways. I sometimes substitue 1/2c cream for 1/2c of the milk and I use white rice. I also like my rice pudding sweeter and don't like raisins so I either double the honey or use a combo of honey and sugar. Using cooked rice seems to help the rice not to harden if you have leftover rice pudding. You can really take this recipe and make it your own and it tastes very good.

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  • on September 05, 2012

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    This is good!!!!!!!

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  • on March 05, 2012

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    Love this recipe. I have made it many times and have changed a few things. I love cardamom so I add my cardamom pods to my rice as I steam it. I also use almond milk instead of regular milk. As I cook the pudding, I add the cardamom from the steamed pods, roasted cinnamon and some almond extract. So many different things to do with such a great recipe. I make this at least twice a week.

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