I never liked rice pudding growing up. I'm from NY and every diner would serve awful cold rice pudding as the dessert with your meal. I now live in the south and have found a new appreciation for rice pudding, both baked and the stove top kind! I'm newly engaged, and my fiance's favorite dessert is rice pudding...so I figured I should learn to make it! lol I have my Nana's recipe for stove top rice pudding, it's fabulous, but it uses a whole gallon of milk! I went searching for a recipe that wouldn't have me heading to the store for a whole gallon of milk when I was craving rice pudding, and I found it! I took the advice of other reviewers, which is why I gave 4 stars instead of 5 and it worked out great! I added an extra 1/2 cup milk. I like baked rice pudding a little more like baked custard, so next time I'll add even more milk or take out some rice. I'm sure it would be way too dry without that extra 1/2 cup milk! I used 1/2 cup white sugar and 1/4 cup brown sugar and it was just the perfect sweetness. I didn't measure the vanilla, just added a good glug(TBP maybe?), but I love vanilla. I didn't have nutmeg, so I used pumpkin pie spice, and extra cinnamon...ok, a lot of cinnamon! lol I cooked this for an hour and a half in a water bath, stirring twice. No rice bricks here! Loved that I didn't have to slave over a hot stove to make this, especially with the heat down here! Thanks so much for the recipe, it's definitely a keeper!
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I never liked rice pudding growing up. I'm from NY and every diner would serve awful cold rice...