Reviewed: Jan. 15, 2008

I tried this recipe fpr the first time today. I cut the recipe in half sice I'm the only person who eats it in my house. The recipe turned out good the only thing was that it needed more than an hour to cook on simmer. The next time I make it I would turn the flame to a low-medium flame. Also I added raisins. All in all its a great recipe.

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SPEEDIEGIRL

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Reviewed: Jan. 14, 2008

The flavor was pretty good but it was too custardy for me. I tasted it after it had cooked but before adding the eggs and it was just delicious. Next time I think I'll try one less egg to see if that makes a difference.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 11, 2008

Wow. I made this in a crock pot. I cooked it on high 3 and half hours. added eggs at room temperature. Per another review I cook eggs on high for 20 mins. It was a tad grainy. Next time I will drop it down to low before I put the eggs in. I did use cinnamon sticks and one quart of cream. This is a keeper love the crock pot.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 11, 2008

This is almost like my great-aunt's recipe. Her's uses a stick of butter cooked with the milk & uses 6 eggs and 1 cup of raisins. She cooks the rice in 2 c. boiling water for 7 minutes & adds the milk & other ingredients as written in this recipe. I'm sure I'll love it this way too, but I still think hers is the best!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 11, 2008

I just made this and it is cooling now. I can't to taste it!!! I used splenda, egg beaters and 1/2 fat free 1/2 & 1/2 and 1/2 skim milk. It turned out great!!! It seems so creamy and thick. This is a definate keeper!!!

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chefchristabug

Cooking Level: Expert

Home Town: Enon Valley, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

This is so yummy. I followed the recipe exactly. Except, I used an extra egg.

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starry9

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 6, 2008

I have to say if I could I would give this recipe a million stars!! It turned out WONDERFUL! I followed someone else's advise and made it in the crock pot.. it was just way too easy. I used 1/2 quart of cream, and the rest 2% milk, put that in the crock pot on high. Once it warmed up I added the rice and sugar, someone else suggested 1/3 cup more sugar so I did that, perfect! I cooked it on high for awhile, then turned down to low..when the rice was finally tender and whole crock pot was thickened, I then added about 4 big spoon fulls of rice mixture to my eggs (beaten), 1/4 cup cream, vanilla and cinnamon (to your desired taste), stirring well, then cooked it for another 20 minutes or so. Divided into 2 glass serving dishes (not sure on the size, 7 x 8 maybe). YUMMY! Move over Uncle Ben's...we've found a new recipe that is definitely a KEEPER! Thank you for submitting this recipe! LOVE IT!

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SDROSIE

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Reviewed: Jan. 6, 2008

I made this in my slow cooker on medium for 3 hours. I used 1 qt of whole milk, 1 qt of 2% milk, and 2/3 cups of sugar. I also used 4 egss and had no problem with it getting thick. I used orange flavor instead of vanilla in half of the pudding. I gives it a completly diffrent taste. Next time I think I will half the recipe as it makes A LOT! HUMMMM!

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PATTIH47

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Reviewed: Jan. 5, 2008

I absolutely LOVE this recipe. It is a pain to make but it's so worth it!!

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MINNOW80

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Reviewed: Jan. 2, 2008

This recepie is excellent as written. To adapt it to an asian meal, we made a few substitutions and my family liked it even more! The substitutions were: vanilla soy milk instead of milk (guest with a milk allergy), omit cinamon and add a pinch of sea salt and 1T extra virgin coconut oil (the kind that is white and solid at room temperature) at the end. Cook everything else the same. Here is the best part, drizzle with coconut milk and top with a sweet sliced mango.

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SHAWNA8573

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Dec. 31, 2007

very good. Be sure to use the BEST cinnamon you can find for a extra delicious treat!

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Connie R.

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Reviewed: Dec. 30, 2007

Just made this tonight. My Cuban friend loves rice pudding. He said this was wonderful. Easy to prepare, like others I brought the milk, sugar and rice to a boil first and then timed 1 hour but it was actually ready in 45 minutes. I also tempered the eggs to the rice prior to mixing it in, no scrambled eggs here. I also added a cinnamon stick to the mixture while it simmered and a bit more sugar. This will be my keeper rice pudding recipe and I have tried many. Thanks so much for the recipe.

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Eileen

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Reviewed: Dec. 29, 2007

Been looking for this recipe awhile and glad I finally found it. This is the only rice pudding I like! It was even good with fat free milk and five minute rice.

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CAOINEAG

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 28, 2007

**************** a million stars!!! Mistakes, Crock-pot and Eggnog = Yummy goodness!!!! Ok So I did a little changes (mostly by mistake) and it turned out soooo good! I put SKIM milk (bought out of habit), rice, and the sugar in the crock-pot for about 4 hours on high. I realized that the skim milk was not thickening and I added about 1 cup of eggnog (the real kind). I stirred it and let it sit on high for about another hour. When I thought it was getting thick enough I added the 3 eggs, salt and vanilla- I didn't add in anymore milk because I had added the eggnog before. I stirred it in and kept randomly stirring for 20 min. on high. SOOOOOO good I myself said forget the diet and had 4 gigantic servings. We all loved it HOT with cinnamon (even my picky sister in-law) :-) YUMMY!!!!!!!!

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 23, 2007

I must be dense because I've tried this twice and while the taste is great, it's rice milk, not pudding. I can't get it to set up...at all. From all the fantastic reviews, I have to "out" myself as a hack in the kitchen. No clue on this recipe, which I'd like to share with my daughters. Might try to suck it up and try one more time.

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CookinDad2609

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Reviewed: Dec. 17, 2007

I have made this recipe for 50 to 60 people. This is my 3rd year doing it for a group at Christmas. They rave and always want more! It is awesome!

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cLaUDiA

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Trenton, Ontario, Canada

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Reviewed: Dec. 10, 2007

I made this recipe for Thanksgiving and it was a hit! I made it in the crockpot as suggested by another reviewer. I heated the milk first and then added the rice, sugar and scraped a vanilla bean into it. It probably cooked for at least 3 hours on low (I stirred occasionally). When it reached the desired thickness I added the tempered egg mixture and cooked on high for approximately 1/2 hour. I then kept it on warm and served it directly from the crockpot with cinnamon, half & half and whipped cream... yummy!!

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KellyA27

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Reviewed: Dec. 6, 2007

I was in a rush so I didn't boil the rice in milk. i already had cooked brown rice I wanted to use. I followed the recipe except i baked it in the oven which dried it out a little but got the top nice and crisp. We added a little milk to it when it was in our bowls and still enjoyed it.

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B Spradley

Living In: La Mirada, California, USA

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Reviewed: Dec. 3, 2007

Oh my goodness, this is so yummy and so easy. The hour simmering time is a little time consuming, but it is so worth it. I will be making this often from now on.

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