Reviewed: Oct. 9, 2009

This was very good for as quick and easy as it was- only change I made was that I added a tsp of vanilla and sprinkled with cinnamon sugar. For a quick version, this works out very well.

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 17, 2009

Pretty good if served warm. Once stored covered in refrigerator overnight, the rice hardens up and is tough to chew. The cooked rice itself was perfect before making the pudding so that would not have been the problem. I will stay with the baked rice puddings and not make this recipe again.

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Reviewed: Aug. 20, 2009

I gave this 4 stars before because I missed the part of the recipe where you cover the rice to let it steam! I'm sure it would be much better if you did, so don't forget to read those directions carefully! This has a great flavor, I used golden raisins.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

I thought this was good. I did find the rice still uncooked after 5 mins. I think increasing the milk to 1 1/8 cups and letting sit for 10 mins would make it better. Add a dash of cinnamon and whipped cream and it can satisfy any craving!

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RosssGrrl

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Reviewed: Apr. 19, 2008

I use a recipe like this and I like it because I can use fat-free, sugar-free pudding and still have rice pudding on a diet. I like to use the cook and serve vanilla pudding mix.

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