I did not try this recipe, but do not think it would turn out very well, simply because it contains too much rice, and not enough liquid....I make rice pudding which everyone loves, and this is how I do it. 1/3 cup long grain white rice (raw) 1 1/2 cups 1% lowfat milk 1 1/2 cups half and half 1/4 cup white sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon Bring milk and half and half to a gentle boil on stove in medium saucepan. Reduce heat to low, and add rice. Cook this mixture covered over low heat until thick and creamy, stirring occasionally to prevent rice from settling. When mixture appears thick and curdled, remove from heat, and stir in sugar, vanilla, and spices while hot. Let stand about 15-30 minutes, and chill. Serve cold with whipped cream if desired. I got this recipe by tweaking the recipe which appears in the "Better Homes and Gardens Cookbook" for "Saucepan Rice Pudding."

Good basic recipe, but you need to: (1) BAKE it only for 30 minutes [instead of an hour] OR you MUST USE another cup of milk or half-in-half, because it baked up too dry. (2) I'd also put in 1/4 cup more sugar only because I like it tad sweeter and 3)I'd butter the baking dish, and maybe add a Tablespoon of butter to this recipe. Good, solid comfort food :=) !!!

After reading this recipe and reviews, I immediately determined this is much to much rice and not enough liquid, even if the rice has been pre-cooked. This would not produce a "creamy" pudding as rice pudding should be. For 1 cup of uncooked rice there should be atleast 8-10 cups of milk. Even -2cups of water for cooking rice, there should be at least 6 more cups of milk (not 2) for this quantity of rice.

I made two of these the first one was too dry if you baked it for the total of 1 hr. The second one came out perfect after stirring well and then just baking an additional 15 mins. I will be making this one again.

Oh my, was this ever dry. I added an extra cup of milk, a little extra water when cooking the rice and still it was like eating a bowl of rice. I added a little extra sugar because I like it sweet. The flavor was good-the texture not good at all.

I make rice pudding for Christmas every year I will use this recipe as a bases snice I lost my recipe, what I do different is I will add the cinnamon and nutmeg. I also will add a little juice from a fresh squeeze ornage, And I only but the egg yolks in the pudding the whites are saved and used to make a margarine for the top after the pudding bakes. Also I put the dish in a pan of water to bake.

yum! My kids loved this, not to mention the hubby too!Hope your not dieting because it's very morish, i must admitt to get the creamyness without a real sweety taste it needs to be slow cooked in a bowl of water & 8 cups of milk needs to be used not 2, but thankyou for this recipe

It was horrible and dry. I need a recipe that is creamy.

This would be a great rice pudding recipe for Japanese cuisine because it isn't very sweet to begin with, but for the american palate this recipe needs too many tweaks to make it good if you go directly from the recipe. Cooking the rice beforehand in just water left the rice very bland. It should be cooked with milk, sugar and cinnamon. This doesn't have a custard consistency, it is more like a binder for rice. It isn't sweet at all. It comes out dry and I didn't leave it in the oven over the time allotted. The look and smell of the finished product was appealing. It's easy to make. It would be good as a breakfast item not a dinner dessert. I made a hard sauce to go with it after tasting a bite of it before serving it.

Needs more sugar. Definitely not grandma's.