This is the first time I have ever made rice pudding and I really wasn't sure what it was supposed to taste or look like. My husband has been asking me to make it for some time. I thought it was very good as is but a little bit sweet. My husband thought it was good - but, not what he was used to growing up. He thought it was too sweet and not enough "custard" as compared to the rice. I will say many reviews said cook it longer if you like it thicker because once you take it off the stove and cool it - it won't get any thicker. Mine actually did. I thought it looked "soupy" so I cooked it longer but, once I cooled it in the fridge it did thicken up more. I will definitely make this again because the taste was very rich and creamy. I will just use a little less sugar and not cook it quite as long so it is more "saucy". Great recipe - just adjust to your taste.

Awesome! This is the best rice pudding I've ever made. Do follow the directions and as recommended, keep on the stove until it's creamy about 1 hour and 15 minutes from boiling. Otherwise it will be watery. I also added 4 eggs for extra richness. Thanks for the great recipe!

Just what I have been looking for thank you thank you thank you!

This recipe sounded wonderful, but it did not turn out well. It wasn't creamy at all, but it did get great reviews from others, so maybe it is just me. I would try adding more milk or something to make it less dry.

Wow. I uber-dig this recipe! I didn't use milk for the initial boil, as I can't quite digest milk, but after I took it off the heat and added in the egg (I used egg substitute), /that's/ when I added the milk. It didn't detract from the creaminess or richness at all. I also used Splenda for sweetness. I love this recipe! ^_^ <3

This was my first attemt at rice pudding. The recipe was very straight forward and easy. It turned out wonderful! It was great hot and cold. I will definitely make this again. Thanks so much!

Excellent. There are only two people in my house and the entire batch is gone in two days. I make this recipe again and again.

excellent pudding, worth the time it takes! I will add a tad more vanilla next time, and maybe try the slow cooker, as someone else said.

This is really really good! I used 2% milk and cooked it about 15 minutes longer and it is VERY thick! I used all 3 eggs and it is not at all custardy. I didn't have the patience to wait for 10 min. for the pudding to cool before adding the egg mixture so I just tempered the eggs by adding a ladleful of the hot pudding to the eggs, stirring well and then adding all the egg mixture to the pudding. I tasted it right away and worried that it wouldn't be sweet enough, but when we had it for dessert the next day, we thought it was perfect. I also added 1/2 t. fresh nutmeg because we love it. Thanks so much for this great recipe!

This is so delicious. I've never had rice pudding before, but man, after having this last bowl here, with a fried banana? I am seriously dying. I cooked mine with a stick of cinnamon, and 1/2 coconut milk, 1/2 2%. Definitely will be making more of this.

This was great! I substituted a half cup of whipping cream for a half cup of the milk. It made it so rich and creamy. I will definately be making this again.

I, too, made this recipe in the crock pot. Being the lazy cook that I am, the thought of continuously stirring over the stove, does not appeal. This was probably the best rice pudding I ever made. The only thing I would change when I make this recipe again is to add more rice.

This pudding is soooo good. Definetly worth the time. I gave half to my parents and they raved! I added an extra egg and extra vanilla and made it with whole milk. Custardy, vanilla goodness. Next time I'll try adding raisins. Thanks for sharing the recipe!

Super yum in the crock pot. Stir often and add eggs later. Needed raisins! Next time I will add!

i have never had rice pudding & was extremely curious to try it! I am in love!!!Fantastic! I used the risotto rice to make this & loved every bite!

I have made this in vairous combinations: 1/2 milk/hvy whipping cream, 1/2 coconut milk/milk, and 8 cups heavy whipping cream. My daughter loved it with the coconut milk and my favorite was with the 8 cups of heavy whipping cream. I had never had rice pudding b4 but the reviews were so great I wanted to try it. Thanks for a great recipe!