Reviewed: Apr. 3, 2012

Pretty good. I made some changes: Decrease milk by 1/2 c, decrease nutmeg to 1/2 t, add cinnamon 1/2 t, add ginger 1/2 t, used brown rice. Sprayed my muffin tins and used a scant 1/2 c in each cup. Made 20 servings. Next time I will serve with a carmel sauce and whipped topping.

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Reviewer:

GINGERBREAD_CA

Reviewed: Mar. 26, 2012

Very hearty and tasty...I will use less sugar next time because we like it for breakfast and it does not need to be that sweet.

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Reviewer:

messmachines

Reviewed: Mar. 18, 2012

Delicious! This was rich, creamy and a great twist on traditional rice pudding. I added twice the amount of coconut, half in the pudding itself and the other half on top like the recipe calls for.I will make this again!

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Reviewer:

emkat

Cooking Level: Expert

Home Town: Parchman, Mississippi, USA

Living In: Moorhead, Mississippi, USA

Reviewed: Jan. 11, 2012

it was very easy, quick and tasted good.. i followed the recipe but next time i think i will add some cinnamon.

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Reviewer:

tigerize98

Reviewed: Nov. 15, 2011

Just finished my first bowl of this. I'm not a rice pudding fan in general, so was apprehensive...but this was delicious. I usually find it far too sweet, so in preparation halved the amount of sugar (and used dark brown). I upped the coconut and used cinnamon and cloves instead of nutmeg. It's quite runny even after making sure the temperature was at 160 as directed, and sitting for 15 minutes before serving, so I'm hoping it firms up further as it cools. Overall...simple to make with ingredients on hand and delicious.

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Reviewer:

Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

Reviewed: Oct. 24, 2011

I reduced the sugar to 3/4 cup based on other people's recommendations that the recipe is too sweet. The pudding was still very sweet. I think I'd reduce it to 1/2 cup next time. Also, there ended up being waaayyyy to many raisins for my preference. I think next time, I'll reduce those to 1/4 cup, too.

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Reviewer:

WHIRLEDPEAS

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Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Aug. 24, 2011

Made as written but mixed coconut in. We loved it!

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Reviewer:

mumkim

Reviewed: Aug. 2, 2011

Excellent and easy. I've made this several times and it's as good, if not better, cold rather than warm. My grandkids had leftovers for breakfast this morning and helped make a fresh one this afternoon for a snack. We are gluten free and it's really nice to have a tasty, simple dish we all enjoy. I made it as written the first time and it was way too sweet for our taste. I now make it with 2/3 cup sugar and add the coconut to the mixture rather than putting it on top. We also prefer it with cinnamon. By spraying canola oil on the baking dish I can eliminate the butter and we actually prefer it without it. I also agree with others that the title is misleading because it doesn't have the smooth creaminess of a cooked pudding.....but it's so good who cares?! Make this today!

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Reviewer:

Mot23

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Jun. 11, 2011

This is a semi firm pudding that will dish up like a loose cake. Its not liquidy but doesn't need to be to be wonderful! I made it as directed except I stirred the coconut in instead of waiting to put it on top. I love coconut and this one didn't need coconut milk to have the coconut flavor i crave. I also liked that it used a lot of rice. Excellent.

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