SandiW Recipe Reviews (Pg. 1) - (188902293)

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Creamy Coconut Milk Rice Pudding

Reviewed: May 18, 2014
This rice pudding is amazing. I had to make some changes because I didn't have some of the ingredients. I didn't have whole milk (or cream), so I left out the sugar and added a can of sweetened condensed milk at the beginning and probably about 1/2 c. of 1% milk at the end of the cooking time. I also added a little bit more coconut milk, but not much and some chopped Pink Lady apples. I didn't try it, but I'd be willing to bet that some chopped cinnamon and sugar almonds would make an amazing addition as well.
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Dark Chocolate and Cinnamon Frozen Custard

Reviewed: Jul. 20, 2013
I just made this recipe and it was fabulous. I substituted half and half for the milk, simply because that's how I roll. Then I sauteed some sliced almonds in butter and smothered them in cinnamon and sugar to put on top of the custard when it was done. The only caution I have for less experienced cooks is that putting the eggs into the hot mixture will, very likely, cause you to have lumpy egg parts in the custard. I went against my better judgment and did it anyway...then decided to strain it just in case. Sure enough, there were egg lumps in there. So, either strain it or add a little bit of the chocolate mix to the eggs before you add them to the saucepan. That should take care of that problem. Oh, and if you're impatient like me, you can put the custard in your freezer to cool it faster. I had mine cooled down in about an hour. The custard was incredibly creamy and delicious and I'd make this again any day when I felt like I needed a serious chocolate fix.
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