Reviewed: Nov. 9, 2009

Absolutely FANTASTIC!!!

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Reviewed: Nov. 8, 2009

Thanks to the person that mentioned Wilmington Delaware. I have been searching for a recipe that that I got from a Wilmington paper. I couldn't remember all the ingredients. so I combined what I did remember like using half-n-half for 1/2 the milk, putting in 2 cinnamon sticks during the simmer and of course adding raisins. After tasing I figured out that I must have used 2 eggs instead of 3 because this recipe has more of a custard taste than I remember so I plan to cut the eggs to 2 next time. And there will be a next time....this recipe is delicious and is as good or better than that restaurant recipe I lost!!!!!

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SunbirdSue

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

This is how rice pudding should be...followed it exactly...Thank you!!

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Michelle

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Brighton, Ontario, Canada

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Reviewed: Oct. 30, 2009

Huge hit at our Halloween party tonight! I went along with previous reviews and added an extra egg, but I also substituted that 1/4 cup of milk for heavy cream and added 1/2 a stick of butter. For an extra layer of flavor, I also tossed in a thumb's length of peeled fresh ginger root (whole, not chopped or grated) and let it simmer in the milk for the first 30 minutes, then removed it. Very nice, but suble, bit of kick that went well with something perfectly sweet and creamy. Also, had to make this twice b/c the first time I didn't temper the egg mixture before adding to the whole pot and ended up with chunkies...NOT good eats! Temper, temper, temper!!! Hope you love it as much as my friends and family did.

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Shelley Martin

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Reviewed: Oct. 23, 2009

I made this today for my 1 1/2 yr old and I because we are home with the flu. I gave him some warm and still a little soupy and its the only thing he's eaten today. Its delicious. And a great way to use up extra milk. thanks!

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 14, 2009

awesome! it totally hits the spot! I made one small change, I didnt have enough sugar, so the amount needed, I replaced with brown sugar. Mmmmmm.

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paprheart06

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Reviewed: Oct. 12, 2009

This turned out perfectly! Creamy, delicious, exactly right rice pudding.

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bansidhewail

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Reviewed: Oct. 11, 2009

reminds me of late nights at the Jersey diners. awesome. followed directions, but cooked rice 20 min longer until desired consistency and before i added the egg mixture. thanks for this awesome recipe!

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Iluv2cook

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Reviewed: Oct. 9, 2009

I have made this many times since I've found it our family loves this most of the time I follow the recipe to the t a few times I have subbed one cup of milk for one cup of sweetened condensed milk and it's extra creamy with that addition I always double the recipe it turns out perfect each and every time thanks for shareing this recipe I never knew rice pudding was so easy to make anyway thanks again we love it !!

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Oct. 9, 2009

i made this for my mom and it was amazing the next time i added some mascarpone which made it very creamy i loved it

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arry_marie

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Reviewed: Oct. 1, 2009

I was looking for a rice pudding recipe for my Mother who has stage 4 Ovarian Cancer. She loves rice pudding and it's good for her. I changed it to brown rice, added an extra egg and 3 tbsp of vanilla...The best recipe by far. Don't hesitate to try, well worth it and super easy once you make it the first time....love, love, love this recipe..Won't be using anything else...

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CaribouCarrie

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Reviewed: Sep. 22, 2009

The best rice pudding ever!!!....I followed the advice of adding more sugar and I added a dash more vanilla just to enhance the flavor further. Takes time to make but well worth the time. I'll be making this one over and over. Thanks to the submitter~~!!!

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Patricia

Cooking Level: Intermediate

Living In: Peterborough, Ontario, Canada

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Reviewed: Sep. 22, 2009

Poorly written directions made tasty and easy by all of the helpful comments. Read the comments before you try this recipe. I used 2% milk in this recipe and thought that 8 cups of milk was a lot at first. It turned out that the ingredients are in good quantities as is. Make sure you start out your milk at *medium/medium high* and get it up to a bit of a *boil* and then turn it back down to simmer at medium-low temperature. If not, your rice won't cook in the hour and you'll need to cook it longer. Pouring some of the rice mixture into the eggs and stirring before adding seemed to work for me (this prevents curdling of the eggs I am guessing). Also, there was a comment about the rice pudding not thickening after being taken off of the stove. *Mine definitely did thicken* and especially it thickened after refrigeration. I will probably cook it slightly less next time and half the recipe. It was way more than two people can eat :|.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Sep. 21, 2009

OMG!! This recipe is to die for! My son who is the toughest food critic gave it a BIG thumbs up! I followed everything to the 'T'.. Only change was I used med grain rice with an extra 1/4 c. for thicker pudding, and added A small amount of the hot pudding to room temp egg mixture prior to adding to entire pot so I wouldn't end up with scrambled eggs! Absolutley Devine! Thanks for sharing.

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tinamarienca

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Reviewed: Sep. 11, 2009

I beleive this is the best recipe I have made for Rice Pudding. I do use heavy cream to finish it with the egg rather than milk.

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Mark Eulie

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Reviewed: Aug. 14, 2009

This recipe has a great taste. I made it with canned condenced milk, and it came out even creamer than with whole milk. The only thing I would change is the length of cooking time... The rice was alittle chewey it could have cooked longer.Still a good recipe...I would make this again.

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Maria

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Reviewed: Aug. 13, 2009

This has become the top-selling dessert at my cafe...we've been using arborio rice instead of the long-grain variety, and finishing off with heavy cream instead of milk, and vanilla bean paste instead of extract. I think it's got a better texture, looks better after cooking for so long, and seems to be an even starchier variety of rice...it comes out even CREAMIER in the end with these changes.

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Bonnie

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Reviewed: Aug. 4, 2009

Delicious everytime! I didn't change a thing!

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JGABAT

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Reviewed: Jul. 29, 2009

Yes-- stove top is the way to go..I used only a 1/4 cup of sugar and added raisins.Stirring is essential but even when I get side-tracked, this still turns out well(if it is too dry I add an extra egg)..comfort food..yummm

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