Reviewed: Jul. 21, 2009

OMG! This is amazing! It's so thick and creamy! I must admit I was getting worried about it thickening up. However, I followed the advise of others and let it continue to cook for about 1.5 hours before adding the egg mixture and it turned out perfect! This recipe is a keeper. I can't wait for everyone else to try it! Thanks Bonnie!

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Mommy2Twins

Cooking Level: Intermediate

Home Town: Gayville, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 1, 2009

I made this pudding with the rice that was left over from horchata and it made it SOOOO yummy! We loved it! I usually don't care for rice pudding but this was a winner!

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Sparks

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: May 29, 2009

This is a very good recipe, but I think I prefer it without the egg (could be because I grew up on Indian rice pudding, which doesn't have eggs). Hubby likes it with vanilla and cinnamon. I like the Indian flavors of cardamom and golden raisins. Either way, it's yummy.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: May 15, 2009

This recipe is great. I used skim milk and it was still very creamy. I also added cinnamon just for taste. Mine did get thicker as it chilled in the fridge. Best rice pudding ever.

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Tina

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Reviewed: Apr. 30, 2009

This was a keeper,it was better hot

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morganray

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Reviewed: Apr. 16, 2009

I'm scratching my previous review. Only because I read other people's reviews, took their advice and each time I make this its a hit! I feel so successful with this recipe, even though my 1st try was soupy, EVERYONE loved it! I'm gonna try the crock pot version next time. I really like the labor of love that this recipe makes you give. It's so yummy... I think a monkey could do this and it would probably taste good. :-D

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GODZCHILD77

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Reviewed: Apr. 7, 2009

Unfortunately, this recipe didn't make pudding for me. I follwed the recipe exactly, letting it simmer and stirring frequently. I used whole milk. Having read more reviews now I can see that the 1 hour time on the stove wasn't sufficient for many people. But the recipe is poorly written; it gives you no help as to what the pudding should look like after the one hour, doesn't instruct you to keep cooking if you havent reached a particular consistency. So I just proceeded with the recipe and ended up with all liquid. I'm planning on putting it back on the stove to see if I can salvage it but as written this is pretty much a zero star recipe for me.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

My husband said make this one from now on. I added mixed dry fruit and used leftover rice. This tasted best when first made but reheat fine for a short time in the microwave and I serve rice pudding with whipping cream poured on top. Yummy.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Apr. 1, 2009

I thought this was a wonderful recipe. I have to be gluten free and have been searching for desserts that I can actually have. I used 4 cups 1/2 and 1/2 and 4 cups milk and it turned out rich and creamy and well worth the effort. This also works for a wonderful breakfast in place of cereal I only use 1/2 the sugar when I want to make a breakfast batch.....Thank you so much for posting this wonderful rice pudding....

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BecnGlen

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Reviewed: Mar. 30, 2009

This really turned out well. I wanted to see how low calorie I could make this and have it still taste good, so I subbed the following: unsweetened almond milk for the milk, splenda for the sugar, and egg whites for the egg. I used some basmati rice and left out the cinnamon. This thickened up nicely and tasted really quite good. I made half the recipe and got four very large servings for 88 calories each! I do think next time I may bump up the Splenda just a bit, but otherwise, this is a keeper. MUCH cheaper to make this than buy those little rice pudding cups in the grocery store

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 27, 2009

Wow...I am EXTREMELY impressed. I've tried a few rice pudding recipes (the ones where you boil the rice in water first) and they were okay. But if you are looking for a rice pudding recipe that is more than just acceptable, THIS IS IT...the only thing that I did different from the recipe was that I added a few cinnamon sticks to boil with the milk/rice/sugar mix. Thanks for a great recipe!!!

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CherryTree

Cooking Level: Beginning

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Reviewed: Mar. 26, 2009

Good stuff! I made mine in my Le Creuset french oven(enameled cast iron pot) and there was no problem with sticking or burning. It took an hour after I brought it to a simmer to bring it to the proper consistency. Made mine with 4 eggs per other reviewers' suggestion and it was perfect. Used jasmine rice and 1/2% milk. Served slightly warm and will add a little whipped cream on top next time.

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Mar. 25, 2009

Thank you so much for this fabulous recipe. If I could give it 10 stars, I would. It reminds me of a rice pudding my sister used to get at a restaurant in Wilmington, Delaware. The best rice pudding recipe "hands down"!

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MARILYN818

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Reviewed: Feb. 26, 2009

This is the first time I made rice pudding and it is fantastic! I doubled the recipe as I had a full gallon milk that was nearing its expiration date. I took the advice of other reviews and added an extra egg and an additional 1/3 cup of sugar for each 1/2 gallon. (2/3 total). I brought the milk and sugar to a simmer before adding the rice and began timing my hour when the rice-milk-sugar came to a boil. Meanwhile, the eggs, etc. were on the counter coming to room temperature. I also tempered the eggs as suggested in lieu of allowing the rice mixture to rest. I loved this warm and my family couldn't get enough!

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Christianne

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Reviewed: Feb. 8, 2009

I was looking for the ultimate rice pudding recipe...this is it! I tried others that just didn't have the creamy texture I wanted. I was trying to find one similar to that of an older Southern lady that I knew years ago, and this recipe was it. Thank you for sharing it!

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Farina

Cooking Level: Professional

Home Town: North Royalton, Ohio, USA

Living In: Canton, Ohio, USA

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Reviewed: Feb. 2, 2009

ok. I guess I'm not going to rate this yet, because although the taste was great, mine came out soupy, not creamy at all! I used short grain rice (it's all I had) and followed the recipe exactly. I'm not sure what happened? Update: One review said that sitting out while it cools or refrigeration will not thicken it up, true! So I decided to throw out some of the "water" until rice level and re-boil unlit thick. I also decided to , shut off, sit a few minutes and re-boil again. It did the trick! it's thick. Now I will cool and see what happens. It came out perfect!!! I guess I added too much milk. I made this second time and measured right. PERFECT! Everyone loved this, even the "non fans" of rice pudding.

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jan. 18, 2009

This is the "Best" rice pudding since my Grandmother made it!

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MARIONASLE

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Reviewed: Jan. 15, 2009

Yeeees, I agree with your husband. It is the creamiest I have tasted in a long time. Can be eaten with or without milk or cream. I followed the directions as written,except I put the final pudding in a casserole dish.

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single bill

Cooking Level: Beginning

Living In: Aberdeen, Maryland, USA

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Reviewed: Jan. 13, 2009

Wonderful just as written except I didn't want to waste all my time in front of the stove, so I plopped it into my crockpot on high. I started timing it when it boiled. Took quite awhile, but it was worth the wait. I wondered if it would ever thicken, but the eggs did the trick. Try it. It's the ultimate comfort food! UPDATE: The 2nd time I made this, I heated the milk a bit b4 I put it in the crockpot and it took only about an hour to get thick and done after it had started boiling. I tried something new....I had some leftover cream of coconut and crushed pineapple in the fridge, so I cut back a bit on the milk and added the cream of cocnut and crushed pineapple. I left out the cinnamon and added only about 1/4 cup honey instead of sugar. I can barely stop eating this although the next time I will add more cream of coconut. It tastes kinda like a pina colada. Remember that cream of coconut is sweet, so taste b4 adding any other sweetener.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Dec. 20, 2008

HELP! This is the closest to Kozy Shack I have found! But I'm doing something wrong lol The first time I made it I only had brown rice and after 7 hrs. the rice was still hard, I must have added another 1/2 gal. of milk and gave up. The second time, I tried the crock pot, as other did, but by the time I got the consistancy right it was like paste....the rice had totally disolved! I did use long grain white rice. The taste was great but not the consistency. Any help??? I really want to get this right so I can quit my addiction to Kozy Shack lol

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PAMDEW

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Creamiest Rice Pudding

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