I really enjoyed this recipe. I added an extra egg yolk as suggested by other reviews, and I also baked my custard in one 9 inch pie dish (due to the lack of ramequins in my collegiate apartment). Because I did not intend to serve this all at once (however tempting), I had to improvise with the crust. We buttered and sugared a piece of aluminum foil (you could even sugar it in a shape for aesthetics), placed it on a cookie sheet, and broiled it for a minute. We spooned the custard into bowls and added the carmelized sugar on top. Not as pretty perhaps, but it worked and was very tasty.

Reviewed On: Jun. 1, 2005

This was really tasty, but far too runny. I think next time I'll increase the amount of rice and decrease the milk. Still, it tasted like my auntie's kheer, and was a great excuse for me to buy cardamom and rosewater - two of my favorite flavors.

Reviewed On: May 2, 2005

I love this recipe. I only cook for 3 people, so I like this one because it doesn't make as many crepes. You can make more by increasing the amount of milk from one cup to up to two cups, and it will still be delicious. I love them with Nutella!

Reviewed On: May 1, 2005