I used the base recommended by TERRIMOM, and these turned out fantastic! I made ahead for a party and froze them on a plate, then after hardened, I put them in a snap-top container. My husband and I taste-tested, and these are definite winner. Will be making these again.

Reviewed On: Nov. 29, 2011

I followed the measurements and proportions from previous reviewer vane, as I didn't have a full gallon of milk to spare, and this worked perfectly. Instead of watching the clock, I periodically checked the temperature of the mixture as I stirred and it boiled. When it was more difficult to keep my candy thermometer from accidentally touching the bottom of the pan, I knew I was getting somewhere. The mixture started to thicken and get frothy right around 200 degrees and from there I just watched and stirred every 15-30 seconds as it thickened and darkened in caramel color. I'm so glad this worked!

Reviewed On: Jul. 13, 2011

Giving this four stars only because it takes such a VERY long time to turn into pudding consistency. Part of that could be that I was using regular milk (but less liquid than the recipe called for). I started out with some cooked brown rice I had leftover from dinner the night before. I used 3 cups of rice to begin with, and after about 90 minutes, I added another cup and a half of rice. This was finally finished close to 3 hours after I started cooking it. It did turn out tasty, but way more high maintenance than I expected rice pudding to be.

Reviewed On: Jul. 12, 2011