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Tuesday, March 06, 2007

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Comments

Your mouth has a texture issue I guess because this sounds like an absolutely fabulous recipe. My husband is a huge fan of rice pudding and would probably think this grand.
Sounds like maybe you'd like these flavors in a crem brulee.
If there are left overs, I think I have a place for them.

I have texture issues too, and I agree, something that's smooth should not have chewy bits in it. Would cornstarch thicken it enough to give it the creamy mouth feel without the cream?

Tanna,

We need to develop an internet protocol for sending food porn over copper! Then we could exchange recipes! I am definitely going to be trying these flavors in a pudding or a brulee. They are too good not to play with.

Elle,

I am not sure. Corn starch tends to be odd as a thickener and gives its own flavor and texture! I am going to have to try both corn starch and rice flour to see which gives me better texture. Stay tuned!

oh yes yes! i love franjelico and rice pudding. together, WOW!

Aria,

The flavor is unbeatable. Rich, nutty and caramel-like. Let me know if you try it!

how many servings does this make?

Rhi,

This makes 4-6 servings depending on how generous you want to be.

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