Great taste and texture! I used 3/4c rice and 14oz can of coconut milk with an equal part of regular milk and added a few green cardamom pods that were removed at the end. Followed directions as posted (only needed to simmer 20 minutes). Finished off recipe with crushed almonds and a dash of vanilla. I was a little hesitant because I don't normally like coconut but the flavor blends uniquely and subtly with the cardamom and almond. Will definitely make again.

Reviewed On: Jun. 8, 2009

used less salt, added extra dash of olive oil, and thinned marinade with some water

Reviewed On: Feb. 12, 2009

Very soupy and greasy, even with less butter in the caramel. You might be better off stirring caramel squares in with apples in regular apple crisp.

Reviewed On: Oct. 26, 2008