Reviewed: Feb. 26, 2008

This stuff is great. I do it in the crock pot because I'm lazy; I can only imagine how wonderful it is if you prepare it the way it states. I don't think the kind of milk you use matters at all. I've used whole, 2 percent, skim, and even vanilla soy. Without the eggs you can even cut back on the sugar. This recipe is really versatile and nearly impossible to mess up. It makes a surprisingly enormous batch and gets gobbled up lightning quick!

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SHANA5522

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Lake Villa, Illinois, USA

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Reviewed: Feb. 26, 2008

This rice pudding is soooo good! The flavors remind me of childhood. As other members have reviewed, the pudding does not get thicker once cooking is done, so make sure it is as thick as you like before you remove it from heat.

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Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Feb. 23, 2008

I tried this recipe and it was really easy.. I wound up using my crock pot ,cause I 'm lazy and don't want to stand over a simmering pot...lol so it cooked on low for 7 hrs... the milk sugar and rice mixture.. then I put in the rest of the milk , I subsituted 3 egg yolks for the eggs added the rest of it mixed it all in good and let it simmer in the crock for a few more minutes.. and now its cooling.. I saved myself some at the bottom of the pot.. YUMMY!!! even hot it was to die for... TY for this recipe.

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cindy

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Reviewed: Feb. 19, 2008

super good. only bad thing on my part was i stupidly added 2/3 cup brown sugar (my husband thought it would need it). it turned out tooo sweet, but still good. he really liked it. i liked it as well, and i put a whole bunch of cinnamon on top. it was great :). thanks!

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ashley

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Reviewed: Feb. 18, 2008

Loved this recipe. So fast, good and easy. My husband loves rice pudding, I used to bake it in the oven for 2-3 hours. I did use long grain rice and cooked the rice in my microwave for 20 minutes, using a steamer dish, before mixing with the milk etc on the stovetop. I've made this twice and plan to keep this recipe, and make it often.

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nmontano

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Reviewed: Feb. 17, 2008

I followed Bobbi's suggestion for the crockpot since I tend to burn milk-based things on the stove. What a winner!! I warmed the milk and sugar, added the rice, and cooked for 6 hours on low, stirring once an hour or so. When it was almost thick enough, I tempered the eggs/milk/vanilla and added them to the crock pot, cooking it all for another 30 minutes or so on low. This is fabulous right from the crock pot!

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Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 14, 2008

This really is the best rice pudding recipe I've found! I made it with 1 cup cream instead of a full half gallon of whole milk. It thickened beautifully. Other recipes that I've tried have still been runny or the rice has been too firm, but this was thick and creamy. Instead of cooling the rice mixture before adding the eggs, I slowly dribbled a bit of the hot milk/rice into the egg mixture while stirring, then poured it all back into the pot. Stir, stir, stir to prevent little floaty egg bits. I also like that this recipe makes a lot of rice pudding since my family loves it. My son and I are both enjoying bowls of it warm right now! I might add a little extra sugar next time. Mmmmmmm :)

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 12, 2008

I was looking for a recipe like my grandmother's. This is it!!!! The best rice pudding I have ever had, including my grandmother's. It is soooooo creamy and luscious even my husband who doesn't like rice pudding liked it. I added a little more sugar, but it was very sweet, I will stick to the recipe next time. I used a little canned milk, because I was low on reg. milk. It was fantastic. Thanks again to Bonnie. Karen

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Karen

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Tuolumne, California, USA

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Reviewed: Feb. 3, 2008

This is the BEST! I did it in the slow cooker, also. Turned out great. I also used a mixture of Splenda and sugar to cut out some of the calories. I will definitely being making this again.

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NANCYLOU52

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Reviewed: Feb. 1, 2008

I got a craving yesterday for rice pudding (even though I've only ever had it once) but I didn't have any time to make it. I noticed one of the other reviewers made this in her crock pot, so I decided to give it a try. I put the rice, milk, and sugar in there for 3 hours on low while I was off doing something else, then came home and put the remaining ingredients in. I was slightly skeptical because it was still VERY soupy. So, I put it on high when I put the last ingredients in, then left it on while I took a shower. By the time I was out of the shower it had thickened up a lot! I ate it hot, and it was really tasty. It thickened up even more as it cooled down, so I think I'll like it even better cold, the way it's supposed to be.

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belle4397

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Reviewed: Jan. 30, 2008

This was so very good. Absolutely wonderful! I did temper the egg mixture with some of the milk mixture before putting them together. Otherwise followed the recipe exactly. If you like rice pudding, you will love this!

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KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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Reviewed: Jan. 27, 2008

I made this yesterday and it is the BEST! I used some tips posted by Bobbi on 12/15/06, since I wanted to use my crock pot. I put the milk and sugar in the crock pot and waited till this mixture was warm before adding the rice. I cooked on High until it reached the desired consistency, about 3 hours. I mixed the eggs, vanilla, salt, and ground cinnamon. Then I added some of the rice mixture to the egg mixture, very slowly to temper. Once the temp had been brought up, I added the egg mixture to the crock pot and cooked on low for 20 minutes. Again, great recipe, thanks so much for sharing. June

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June

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

Cooked in a crockpot w/o the eggs. Turned out wonderful!

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Sophia

Living In: Fresno, California, USA

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Reviewed: Jan. 23, 2008

This did take me a bit longer, but as rated before "its well worth it" I made a few changes...I boiled the rice with half and half and 2-3 cinnanmon sticks. I didnt put the sugar in the begining b/c the rice will not become soft it will remain somewhat al dente. continue with the recipe as written, add sugar towards the end.

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MrsZuniga

Cooking Level: Beginning

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Reviewed: Jan. 20, 2008

I'd never had rice pudding before, maybe its how it's supposed to taste. But first I tried it cold and it's nasty. I heated it up and it's better & creamier. But still it seems to be lacking any depth of flavor. I even added extra cinnamon & some nutmeg to the egg mixture because from the recipe i didnt think that just the cinnamon on top would be enough. Perhaps I should've added more vanilla then called for. I wont be making this again.

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teri

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

Took the suggestion of using heavy cream instead of milk and it was still very thin so added more rice and that helped. The taste was very good so it made up for the lack of thickness.

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 19, 2008

Oh. My. God.

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KSTRANG

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

I read all the great reviews and decided to give it a try. The first time I made it the rice did not cook until after 7 hours. I read a review about putting it in the slow cooker and tried it. Again the rice did not cook. I gave it one final attemp on the stove and still the rice did not cook after hours. It is the creamiest rice pudding I've ever seen, too bad all the stirring went to wast since it never cooked right.

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letty

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Reviewed: Jan. 17, 2008

I loved one reviewer's idea of cooking this pudding in a crock pot since I have too little patience or time to baby sit a pot on the stove. I followed the recipe, but I'm not exaggerating when I say that it took ALL DAY to cook. And at the end, the texture was too grainy and soft for my liking. The taste, however was fabulous (I added raisins and a little extra vanilla). I'll definitely make this in my crock pot again, but I think using less milk will speed up cooking time and improve the final texture.

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Sarah F.

Cooking Level: Intermediate

Living In: West Pittston, Pennsylvania, USA

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Reviewed: Jan. 15, 2008

Thank you for submitting this recipe!! I used to stand at my stove stirring and stirring for over an hour. This recipe was wonderful to be able to put the lid on it, walk away, and return to stir occasionally. I took the hint of another reviewer when after an hour, it wasnt thick enough for me. It too about 90 minutes for it to get to the thickness that I like. I cut back the amount of sugar too because I would rather add sugar later then not be able to take it out if I add it at the beginning and it ends up too sweet. A creamy, wonderful, just like mommas rice pudding!!

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mrsgailann

Cooking Level: Intermediate

Home Town: Rochester Hills, Michigan, USA

Living In: Colorado Springs, Colorado, USA

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Creamiest Rice Pudding

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