Reviewed: Mar. 27, 2012

This is a wonderful recipe! So easy and delicious, even my picky toddler loves this!! Some things I did to boost the nutritional value; I ground up a cup of almonds, added flax seed meal, used half maple syrup and half brown sugar instead of white sugar, basmati rice in place of white.

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Reviewer:

Amy

Reviewed: Mar. 14, 2012

Great recipe and so simple! I also reduced the sugar to one quarter cup, used real maple syrup and almond milk. The almond milk gave it a really nice flavor.

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Reviewer:

jayem

Reviewed: Jan. 29, 2012

I like this recipe but the spices are overpowering. I read some reviews and reduced the nutmeg and cinnamon to 1/4 teaspoon each and it was still a bit too much.

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Reviewer:

Ladygreeneyes18

Cooking Level: Beginning

Home Town: Tucson, Arizona, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 29, 2012

Easy! Yummy! You can substitute with almond milk instead of 2% if you are lactose intolerant. I put a little less sugar and it still came out pretty sweet. Just something to consider. Left out cloves since I didn't have any. Really a great, tasty recipe. Thanks for sharing!

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Reviewer:

justbeginning!

Reviewed: Dec. 16, 2011

Loved this. Did substitute vanilla for maple flavouring and halved the sugar. Tasted just like my mom used to make.

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Reviewer:

ANDRONICKY

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Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Jul. 2, 2011

I love rice pudding, and I love maple flavoring, so I pretty much knew I was going to love this recipe. And I was right... this was a great rice pudding!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 7, 2011

Perfection in a bowl!

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Reviewer:

Moon

Reviewed: Apr. 1, 2011

This was so quick and easy and delicious! I'm used to my dad's rice pudding which takes hours to make and a bunch of ingredients and I was able to make this all with stuff I had sitting around. I didn't have an maple extract or syrup so I just used a little bit of vanilla extract and some honey and it tasted wonderful! I highly recommend this recipe for anyone who might be craving some warm, creamy, and wonderfully spiced rice pudding.

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Reviewer:

Risette

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Provo, Utah, USA

Reviewed: Mar. 18, 2011

This recipe worked great and I didn't change a thing! My kids and my husband loved it and we aren't big fans of rice pudding to begin with. I did have to add a little more water during the initial cooking time, because it wasn't cooking all the way through. It didn't appear to change the end product. Next time I will be using brown rice instead as a healthier option.

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Reviewer:

BusyBee222

Cooking Level: Intermediate

Reviewed: Mar. 11, 2011

YUM! For a creamier, thicker more decadent breakfast pudding, I used fat free evaporated milk instead of 2% milk. I also added a heaping cup of organic raisins that I added when I added in the spices and butter so they'd have a chance to plump up. We all loved this. Next time I'll make a recipe and a half so there's a little extra for those who want more next time. I bet this would be just as good with brown rice, too. I'd just have to increase the milk/water for next time. This recipe was a huge help to me for making a hot and filling breakfast on a cold day and I got rid of the last of the white rice I had in my pantry. Win/win!

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