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    You are in: Home / Recipes / Thai Red Rice Pudding Recipe
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    Thai Red Rice Pudding

    Average Rating:

    3 Total Reviews

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    • on August 21, 2010

      Delicious pudding! I used rice milk and a little more coconut milk like UmmBinat to be dairy free. For sweetener I used jaggery and halved the amount because we don't like it very sweet - that was just perfect. Will make it again - thanks for posting! Made for Ramadan Tag 2010.

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    • on August 17, 2010

      Time consuming but worth it for how good the pudding tastes. I am assuming the rice is cooked covered, correct? Substituted dates for golden raisins and jasmine rice for plain white rice. The lemon was not stirred into the pudding but used as a garnish. A delicious combination of flavors especially the nutty red rice and perfumy jasmine. Added a heaping 1/4 teaspoon of cardamom. Love the pistachios on top! Does help the cook if the ingredients are listed in order. Reviewed for Ramadan Tag.

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    • on September 24, 2009

      I really enjoyed this. The pudding has a nice lemon flavour. I did use a bit less lemon zest but it was lemony enough. I grated it on the small side of a box grater. The recipe never says when to add the golden rasins so I decided not to at the end. I can see they would taste good in this, though I think DH would prefer without anyway. I made this without half-and-half because we are dairy free and just added additional coconut milk to be creamy. For the milk I used rice milk which worked fine. I will make this again. Made for Ramadan Tag.

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    Nutritional Facts for Thai Red Rice Pudding

    Serving Size: 1 (576 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 637.9
    Calories from Fat 270
    Total Fat 30.0 g
    Saturated Fat 23.8 g
    Cholesterol 36.8 mg
    Sodium 324.9 mg
    Total Carbohydrate 85.2 g
    Dietary Fiber 3.3 g
    Sugars 52.0 g
    Protein 11.8 g

    The following items or measurements are not included:

    red rice

    rose water

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