Reviewed: May 13, 2008

For those of you who like a nice, thick pudding you won't be disappointed. It's well worth the time it takes to prepare and set up.

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Peaceful Creativity

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2008

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.

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NICOLE7137

Home Town: Aloha, Oregon, USA

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Reviewed: Apr. 20, 2008

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.

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BBURBANK

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Mansfield, Texas, USA

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Reviewed: Apr. 18, 2008

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.

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Arleen

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Reviewed: Apr. 17, 2008

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!

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yoga4me

Cooking Level: Expert

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Reviewed: Apr. 15, 2008

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

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ROBIN

Cooking Level: Intermediate

Home Town: Benicia, California, USA

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Reviewed: Apr. 11, 2008

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!

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italprincess75

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Reviewed: Apr. 10, 2008

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!

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bwrightwoman

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Willows, California, USA

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Reviewed: Apr. 10, 2008

This is really spectacular,the absolute best !! however it makes a ton. I will half it next time. I did add a dash nutmeg to the rice mixture and only used the cinnamon when ready to serve, just a lite sprinkle on top.

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Suefood

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Reviewed: Apr. 9, 2008

If I could give more than 5 stars I would. This recipe is fantastic. I did cook it longer like others suggested and to be honest I might have over cooked it but it was great anyways. All I can say is I doubt that it could be improved. I would like to put a stick of cinnamon in it just to see... Thank you so much Bonnie!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 9, 2008

This recipe turns out every time. A bit more time consuming than some other stove top recipes on the site, but it is definitely creamy and it does surprisingly taste similar to KozyShack. I don't typically keep whole milk on hand, but I always get some when I know I'll be making this treat to make it that much creamier. Sooo good!

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RioChick

Cooking Level: Intermediate

Home Town: Saxtons River, Vermont, USA

Living In: Reston, Virginia, USA

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Reviewed: Apr. 8, 2008

Creamiest describes it. Filling, yet not fatteningly filling. Used skim milk successfully. Added four eggs as another user mentioned.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

This recipe is WONDERFUL!! I made it on the stove yesterday and then again in the crock pot today. I used arborio rice and used Splenda in place of the sugar. I also added cinnamon sticks to the milk as suggested by others, PLUS raisins because we love them in our rice pudding. Otherwise, the recipe is perfect as written. It did take about 30 minutes longer on the stove than the recipe said. FOR MAKING IN THE CROCK POT, I first heated the milk, Splenda and cinnamon sticks on the stove before putting in the crock pot on low. I stirred it after an hour in the crock pot and then continued cooking it and stirring occassionally. It took 3 1/2 hours on low. Then I added the raisins for about 10 minutes to plump and slowly stirred in the beaten egg mixture and turned off the pot. Refrigerated until chilled. It was perfect. THANK YOU SO MUCH FOR THIS RECIPE. I will definitely be making this again and again.

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DEEDEE

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Reviewed: Apr. 4, 2008

This dish is excellent but i made a couple (personal)small changes, I added some coconut milk to the regular milk for mor flavor and i decorated it with coconut flakes on top of the cinnamon just for it added a nice flavor. I recommend everyone to try this. Is delicious.

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Nurynski

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

Thank you so much for posting this recipe! I cannot eat it, having a dairy allergy, but hubby loves rice pudding. Recently he became very ill, and had no appetite, so I bought him some commercial rice pudding. He gobbled it up so fast I figured I'd better learn how to make it myself. With so many recipes to choose from, this one caught my eye for it's simplicity and creamy sounding texture. I made a batch and he raved! He likes it much better than the commercial stuff, and says it reminds him of what his Mom used to make when he was growing up - high praise indeed! Since then I've been making it for him regularly, and it remains the one thing I can be sure he'll eat, even when he is having a bad day. It smells so good when I'm making it I really regret my allergy :-)

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Slywlf

Cooking Level: Intermediate

Living In: Shandaken, New York, USA

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Reviewed: Mar. 26, 2008

This was super quick as far as rice pudding goes..My husband loved it. Other recipes might be a bit creamier, but not when made in this amount of time.

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Jessica

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

After returning the pot to the stove to cook for 2 mins, I found it needed probably a further 3-5 mins to really thicken up....otherwise a fantastic traditional recipe that my 11 month old son devoured with sliced banana enthusiastically!

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Mar. 19, 2008

Excellent recipe. I used white basmati rice. Cooked covered at very low temperature, stirring every 10 minutes until thickened, then more frequently. Cooked until almost stiff before adding egg mixture.

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Dave

Cooking Level: Intermediate

Home Town: Flemington, New Jersey, USA

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Reviewed: Mar. 11, 2008

I have made this pudding about 8 times now and I've got to stop. It tastes so good I cannot stop eating it and when I can finally walk away from it I am back again shortly afterwards. The last batch didn't make it past 12 hours before it was gone. For those that have had failures making this, well so did I. I finally worked it out by being patient; it has not yet come to thickness in 1 hour and usually takes closer to 1-1/2 hours. Part of the reason is that I hate standing around to constantly stir the pudding, so as soon as the milk/sugar mixture begins to boil I add the rice, turn the heat to low and stir until the mixture temperature has dropped to where I am confident it won't boil over if left unattended. I made the mistake once of turning the heat back up to speed the thickening and in the 5 minutes I was out of the kitchen it boiled over. One thing I do that makes a big flavor difference is to put in a one or two sticks of cinnamon the whole time it cooks right up until I add the eggs. If you do this you won't need to sprinkle cinnamon powder on top as it will have all the cinnamon flavor it needs. I also found that an egg substitute has less chance of becoming "scrambled," even if you temper the eggs. In other words the egg substitute seems to be more heat tolerant. And, for me at least, contrary to what some have written the mixture will thicken more once poured in the baking dish. My last batch I cooked was really thick.

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DiverDave

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Reviewed: Mar. 5, 2008

i followed everyones suggestions and it came out perfectly! satisfied my pregnancy-craving! btw, didnt have vanilla so used almond extract -- delicious!

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