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Warm Fruity Rice Pudding

Warm Fruity Rice Pudding recipe
photo by:kraft
I love this recipe!A family favorite.
posted by
 a cook
on 6/30/2013
10 min
30 min
6 servings
Magazine Acquisition
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I love this recipe!A family favorite.
I used S&W sweet memory peaches with brown sugar and cinnamon in the syrup. I also used the ginger and liked how it balanced out the sweet taste, although my peaches were a lot sweeter than fruit cocktail and ginger compliments cinnamon. It turned out very yummy, but my instant rice was chewy at first, and had to sit for almost an hour before softening. I will use precooked rice next time, and add it after the pudding is done. Very good base recipe, you can use any fruit and spices you want the options are endless!
Really liked it warm. I omitted the ginger and added a dash of nutmeg instead. Never would have thought to put fruit in rice pudding. Tasty!
The rice was still chewy even after stirring it until my arm fell off...
My Family and I really liked this pudding. Allthough i did omit the ginger, replaced that with vanilla. Tastes better warm but is still good cold. I didnt think fruit cocktail would be good in pudding but to my dismay it was great.
Very easy to make and all liked it. However I'm not overly fond of fruit cocktail so I substituted mandarin oranges.
I left out the ginger and added 1 tsp. vanilla. I sprinkled the top with 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Perfect served warm or cold.
It was very easy to make. I found this recipe not sweet enough also the rice was too hard. It could be because I don't particularly like minute rice.
Based on a review I started with a small amount of ginger. but ended up with the full amount. I used a pre-cooked rice,I'll never do that again, All in all we all liked it. I might try fresh ginger next time.
I must have bad taste buds. this was a waste of 2 cups of milk, rice, and fruit. Unless there is a misprint 1 tsp. of ginger is about 7/8 of a tsp to much.
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