We love the slight tartness of ripe, juicy peaches with this fuss-free, no-stir pudding, but a blend of plump summer berries would be equally delicious.
I was disappointed in this recipe. First of all, I was shocked to see a 7 and 1/2 hour cook time. Talk about a waste of energy! Not very earth friendly. I ended up shutting my crock pot off after 6 hours, the rice turned to mush. By the time I served it an hour later (it was covered), the consistency was glue like, hanging onto the spoon refusing to fall into the dish without assistance.
I was also sad to see the calorie count with a WW points plus value of 6points per serving...this is cooking fat, not cooking light!
The one positive is that the aroma in the house was awesome. Sorry, I'll not be making this ever again.
Instead of a slow cooker I just added everything in a pot and simmered until the majority of the liquid was gone. I got a bit of a bitter bite from something. I am thinking the cardamom. Will probably make again with less cardamom.
This was really good although I am not sure the peaches added much other than color. It seemed very runny and I would cut down on the liquid. But it was less thick than other rice puddings which I liked. I will try it again but with less liquid.
I used jasmine rice and followed the recipe exactly. The result was more of a custard, the rice completely broke down. The spices are delicious though and I may try this spice combination with a traditional rice pudding recipe.
