Ok i've got to come to the rescue of the original poster here... this *is* a tasty way to make rice pudding (albeit time-consuming). I have a similar recipe (thanks to the Modern Family Cookbook, published in 1953). There is a trick to making this recipe work... and that is a large (as in wide, not deep!) baking pan, so the mixture is quite shallow, with lots of surface area to allow evaporation to take place. I made mine in a large lasagne pan once, that was a bit of overkill and it dried out too fast... i had to add extra milk, believe it or not! A 9x14 pan works fine. If you use a narrower-but-deeper casserole dish, you'll experience the "rice soup" problem. Here's my recipe, basically identical to the original poster's: 1/3c uncooked rice 4 c milk, scalded 1/4 c sugar 2 tbsp butter 1/4 tsp salt Cook at 300 degrees for 1.5 hours, stirring every 15 minutes with a fork, turning under the brown top and scraping the edges down.

Reviewed On: Apr. 16, 2003

I wanted to like this, i really did.. no oil and low sugar and a few good reviews, i thought i'd hit the jackpot. Alas... i found them heavy and bland punctuated by huge lumps of too-sour rhubarb. My son found them inedible. Maybe i didn't chop the rhubarb finely enough? Maybe i shouldn't have omitted the sugar topping? I didn't like the basic taste/texture enough to bother trying again with "tweaks". Too bad. :(

Reviewed On: May 30, 2002

This was great on chocolate cake with fresh strawberries on top! Nice light texture and very spreadable.

Reviewed On: May 24, 2002