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Pretty much followed this recipe, although I did include a double measure of the rice as well as an additional 1/3 cup of dark raisins! VERY, VERY TASTY PUDDING & well-worth making again! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my Vegan groupmates in the Vegetarian/Vegan Recipe Swap #6]

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Sydney Mike January 28, 2009

OK I didn`t make ours vegan! I used 4 cups rice milk because I was making for my FIL who is on dialysis and can`t have soy. I did use raisins and he isn`t to have them either so I just removed them from his. Skipped the almonds for him, but I would have liked them. Made in a crock cooking as a porridge for 60 minutes. I also added one whisked egg to give it a more of a thicker feel. Very tasty liked the cardamom! Thanks

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Rita~ October 15, 2008
Creamy Cardamom Rice Pudding (Vegan)