Reviewed: Nov. 25, 2009

We liked this pudding but would cut down on the coconut next time I make it. Or maybe sprinkle toasted coconut over the dessert dishes before serving.

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terryf

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Reviewed: Nov. 8, 2009

I've made this twice now. The first time I didn't have any nutmeg so I put in just a little cinnamon. I think I liked that better than the nutmeg (personal preference). I left out the raisins, but added about a teaspoon of coconut extract. I also broiled it at the very end to toast the coconut a little more. Very easy and tasty.

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zemparama

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Reviewed: Oct. 3, 2009

Tasty and simple. It's one of my husband's favorites. I've never made it with raisins, and generally use a can of lite coconut milk as part of the milk, as others have suggested.

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Justine Garrett

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

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Reviewed: Mar. 30, 2009

This was soo good. I used a can of lite coconut milk as part of the three cups of milk and it really added to the flavor. With or without raisins, this is delicious!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Feb. 21, 2009

I tried this once and didn't have much luck with it. The custard is hardly substantial enough to hold the rice and coconut together. The flavor was fine but I prefer the presentation to be every bit as outstanding as the taste. I'll move on to another rice pudding recipe perhaps with better results.

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Bonnie's Best

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

This is excellent - the only change I made was substituting brown sugar for white sugar. Yum... will make it again.

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Dee

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 8, 2008

I did not care for this recipe that much. It did not turn out thick and creamy like most rice puddings.

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TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Jul. 5, 2008

Excellent!! I used jasmine rice 2 1/2 cups of milk plus 1/2 cup heavy cream and no coconut. Will do this again and again. Thanks Debbie.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Jul. 4, 2008

My wife will order chinese just to have leftover rice.Stuck to recipe ,a keeper

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ken

Cooking Level: Expert

Home Town: Essex, Maryland, USA

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Reviewed: Mar. 17, 2008

Very good! I say nix the raisins and sub dried cranberries!

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 1, 2008

Perfect! I didnt change a thing!

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Tanya

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Southampton, Massachusetts, USA

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Reviewed: Jan. 30, 2008

I substituted coconut milk for 2 cups of the milk, and add 1 tsp of cinnamon. It was very good, but a little to sweet for me. Next time I make it I will half the sugar.

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gregandrobin

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Reviewed: Apr. 24, 2007

I scaled the recipe down to 6 servings & cooked it in an 8" by 8" pyrex dish. I used leftover rice from Chinese take-out, used coconut milk, subbed dried mangoes (snipped into raisin-size pieces w/ kitchen shears) for raisins, subbed dried ginger for nutmeg & probably should have subbed coconut extract for vanilla. I was afraid of the coconut flavor being overpowering but it was fine....I'll make the sub next time. I also decreased teh sugar a bit & won't next time... I like my puddings sweet. I dished the pudding up into sherbet glasses & drizzled w/ a little cream of coconut. Thanks for the recipe...we enjoyed it!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Mar. 17, 2007

I just made this recipe. I omitted the butter and just sprayed the pan with Pam. It was good and I agree it is a great recipe for left over rice. Very easy, too. The 4 of us felt like it was more like flavored rice and not like rice "pudding". We added cinnamon also.

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Sheila

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 8, 2006

This was just like I remember when I was a kid! I did add 1/2 tsp of cinnamon because I love cinnamon, and left out the raisins..because I don't like raisins. Texture was perfect, and flavor wonderful!

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