Reviewed: May 6, 2012

Very delicious. But how could it not be?

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Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Nov. 13, 2011

Love this recipe! So fast and much healthier than most rice pudding recipes. I used brown rice and unsweetened almond milk so I added some honey maple agave and brown sugar while it was cooking. The toasted almonds are a nice touch. This recipe is so versatile so you can basically adapt it to your tastes. I'm sure it's even better with white rice so I'll definitely be making again!

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Reviewer:

ekclou10

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jun. 4, 2011

Very quick and easy. I must admit though that I added 1/4 cup golden raisins and substituted 1/4 cup almond milk with heavy cream. Also added about 1/4 teasp. nutmeg and 1 teasp. stevia. AND I used leftover sushi rice that had rice vinegar and a little salt in it. I guess your recipe was a good place to be creative, huh?

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Reviewer:

Annie

Reviewed: Jan. 26, 2011

simple and yummy. great way to get some carbs in my increasingly picky eater...i added a bit of agave (to replace the honey) and a few drops of vanilla, but for me, i would have eaten it as is in the recipe. i also sprinkled some corn starch in there, thinking it wouldn't get thick enough (although, now, i'm sure it would have been plenty thick without it). thanks for sharing.

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Reviewer:

suzyq

Reviewed: Sep. 23, 2010

This was really easy and yummy. It's a great way to use up leftover rice--and would make a great breakfast too. I didn't have any honey, but added 1 T of sugar. I added it to the milk/rice mixture before I nuked it. I think a splash of vanilla would also be great. So happy I stumbled across this recipe.

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Reviewer:

muslim mom

Reviewed: Jun. 16, 2010

Very tasty and great use of almond milk!

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Reviewer:

Leah

Reviewed: Apr. 12, 2010

I liked this! I used unsweetened vanilla almond milk and stirred in about 1 Tbsp. sugar (you could use honey too). I like that it's a fast recipe, so when I get a craving I don't have to wait more than an hour for a traditional rice pudding.

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5 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Mar. 10, 2010

I used unsweetened almond milk with ~1 T honey mixed in. Tasty.

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Reviewer:

Val and William

Reviewed: Dec. 23, 2009

I needed a crowd pleasing dessert for my co-workers that have a variety of dietary concerns and tastes and this hit the spot. I added a tsp. of vanilla and more honey as I wanted a sweeter taste. This was the first time I've used almond milk and I loved this recipe as did everyone else. I'll keep this recipe handy and make again.

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Reviewer:

forever29

Reviewed: Feb. 24, 2009

This was very very tasty. But i added fineley chopped almonds and honey to it while cooking. I also tried it with coconut milk and i also tried it with long brown rice. It could be a great vegan recipe if you use agave instead of honey! I think I will try that! But i recommend this recipe. Its a great was to have a calcium rich breakfast and also get rid of your left over rice! :)

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11 users found this review helpful