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Reviewed: Jun. 13, 2008

Cook 2 cups of rice first, instead of 1.Put in 2/3 cup sugar, a pinch of cinnamon along with the nutmeg and put your baking dish into a pan of water to cook both in the oven for an hour. If you put your baking dish in a pan of water, then the pudding stays moist but keeps its form when served.

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brookechaplin


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Reviewed: Jun. 12, 2008

I changed this a little...I added more sugar, no nutmug and added ground cinnimon and more raisens and baked 40 minutes uncover and it was perfect.

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mommyof3


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Reviewed: Mar. 29, 2008

I was looking for something that would be like what my mom used to make for me and this tastes like it! loved it, very comforting.

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ptownbarbie


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Reviewed: Feb. 18, 2008

OMG! this was the best rice pudding i have ever had in my life! I HAVE TO GIVE IT 5 STARS! BUT REMEMBER ONLY COOK IT FOR 30 MINUTES OR IT WILL BE WAY TO DRY! My daughter loved this recipe i would pack it for her and her friend for lunch her friend was in love with it to! IM TOTALLY GOING TO MAKE THIS AGAIN MY FAMILY WILL LOVE IT! thanks so much for this recipe!!!!!!!!!!!!!!!!

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livibear


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Reviewed: Nov. 24, 2007

I enjoyed this recipe! Very nice, yet I also added a Tablespoon of butter to add gloss and density. I also changed the milk quantity by adding 1 cup of milk only and 1 cup of cream. I also chopped up 2 Bananas and added them and reduced the cooking time by 30 in the oven. I seved it straight away with whipped cream and a scoop of caramel ice-cream. Very very nice!

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Alimay

	Cooking Level: Professional Home Town: Perth, Western Australia, Australia
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Reviewed: Oct. 21, 2007

Great recipe, but it should only be baked for 30 minutes.

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MIKESGIRL88

	Cooking Level: Beginning
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Reviewed: Oct. 14, 2007

I wasn't fond of this recipe at all. I agree with the other reader on how this being too eggy. That's just one of my disappointments. I just didn't enjoy it

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XXX525


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Reviewed: Sep. 18, 2007

Very good! I added 2 T spiced rum. Except for the rum, I followed the recipe exactly. It turned out moist and had a bit of a custard on top, I loved it. I will add 2-3 more eggs next time with hopes of a bit more of the custard layer. I served this warm with a small scoop of vanilla ice cream.

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Cheri C


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Reviewed: Sep. 17, 2007

Dry, more like some kind of a plain rice dish. Not really a traditional rice pudding. Maybe it was too much rice? Not enough liquid? I'll try it again though because I don't think one chance is all it should get.

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Marsha Diane

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Geneva, Ohio, USA
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Reviewed: Aug. 23, 2007

very easy to make

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ehood


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Reviewed: Jun. 20, 2007

It tastes like its missing something, and doesnt look or smell very appealing.

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missmopar


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Reviewed: Jun. 8, 2007

Tasted OK but was very dry. I even baked it ten minutes less and it still needed less time.

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Gary C.

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Cedar Falls, Iowa, USA
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Reviewed: Jun. 1, 2007

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

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ang

	Cooking Level: Professional Home Town: Narrandera, New South Wales, Australia Living In: Brisbane, Queensland, Australia
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Reviewed: Apr. 26, 2007

This was quite good. I used some leftover brown rice--and it was delicious.

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muslim mom


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Reviewed: Apr. 22, 2007

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.

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Barbara

	Cooking Level: Intermediate Home Town: Woburn, Massachusetts, USA Living In: Bradenton, Florida, USA
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Reviewed: Apr. 16, 2007

Too dry for our liking! Even added more milk while cooking.

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momto2kids


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Reviewed: Mar. 25, 2007

Delicious when warm, with a little cream or whole milk on it. Not as good cold..but still good. Very much like my own mother used to make!

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catrun


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Reviewed: Mar. 18, 2007

i made this for my sister because she loves rice pudding, i've never been a fan, but this was really good served with cool whip on top

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tia

	Home Town: Penticton, British Columbia, Canada
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Reviewed: Feb. 25, 2007

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.

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LadyB


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Reviewed: Feb. 23, 2007

I was really disappointed in this recipe. Been making and eating rice pudding for years and this recipe was so very bland. It is missing the richness. I would use half and half and some butter.

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Reviewer:

Eve


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