Reviewed: Dec. 2, 2007

I loved this recipe...I would have given it 5 stars, but I would change a few things next time. I would add less sugar..Maybe 3/4 cup, I would also cook it longer than 1 hour..maybe 10 more minutes..I wanted to to be a little thicker. Other than that it is a great recipe that I plan on using again.

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YAWAII28

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Dec. 2, 2007

Excellent receipe, I used 2% milk and it was very creamy. Next time I am going to put them in individual cups. The cinnamon is a must. I had the pudding warm and cold- to my surprise it is better cold! ***UPDATE*** I used a medium grain rice this time and it was much creamier and smoother this time. So delicious!

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 30, 2007

Finally - a recipe that beats my mother-in-law's!!! My husband and children beg me to make this. Thank you for sharing!!

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MAJIKLEE

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Reviewed: Nov. 25, 2007

Yummmm! I make this recipe often. It's a big hit in my house. I, too, bring this recipe to a boil before I cover it and start the simmering time. After it has chilled in the fridge, I add about 1/2 cup of milk and mix it up...just a personal preference...it's great either way!

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Harmony

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Reviewed: Nov. 23, 2007

This was really good. We enjoyed it on Thanksgiving.

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zooooplace

Cooking Level: Expert

Home Town: Muleshoe, Texas, USA

Living In: Manassas, Virginia, USA

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Reviewed: Nov. 23, 2007

Bonnie, this recipe is yummy! My husband said I definitely have to make this again. I tried and love it and up until I found your recipe I was not a lover of rice pudding! Happy Holidays! Kathleen

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KGROM

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Reviewed: Nov. 18, 2007

THIS IS A WONDERFUL RECIPE. I USUALLY DOUBLE IT WHEN I MAKE IT BECAUSE IT DOESN'T LAST VERY LONG, EVERYONE ALWAYS TAKES SOME HOME. WHAT I NORMALLY DO IS START MY HOUR WHEN IT STARTS TO BOIL. I USE WHOLE MILK. I COVER AND SIMMER FOR ABOUT 50 MINUTES, GIVING IT AN OCCASIONAL STIL. MEANWHILE I'VE TAKEN 7 EGGS (1 EXTRA BECAUSE I DOUBLED THE RECIPE) AND BEATEN SLIGHTLY, ADD MY VANILLA, AND FOR THE ADDITIONAL I/2 CUP MILK I INSTEAD USE 1/2 CUP HEAVY WHIPPING CREAM. THIS REALLY HEIGHTENS THE FLAVORS. WHEN IT IS TIME TO ADD TO THE PUDDING I FIRST WHISK ABOUT A CUP OF THE HOT MILK INTO THE EGG AND CREAM AND THEN SLOWLY WHISK MIXTURE, WHILE ON LOW HEAT INTO THE PUDDING STIRRING CONSTANTLY FOR ABOUT 3 MINUTES. I LET SET FOR A MINUTE ON SIMMER AND THEN I STIR IN ABOUT A 1/2 CUP OF BAKING RAISINS. THIS RECIPE DOES FIRM UP AND GET THICKER AS IT COOLS.

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CIMMY

Cooking Level: Professional

Home Town: Bloomfield Hills, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Nov. 13, 2007

Oooohh! So rich and creamy! I had a craving for rice pudding and I can't have sugar (the sugar free ones at the store just don't cut it) so I used this recipe and fat free Half and Half (Land 'o Lakes) instead of the milk and an artificial sweetener (Splenda type). I couldn't even tell a difference. Since it is just me eating it I cut it down to 4 servings and it only took a half hour on the stove. I will definately make this again, and again and again.... I think I will take it to our next family gathering to see if anyone realizes it is "no sugar added"!

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ALZCAB

Cooking Level: Expert

Home Town: Emporia, Kansas, USA

Living In: York, Pennsylvania, USA

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Reviewed: Nov. 10, 2007

Oh my goodness! I've been looking for a good recipe for rice pudding for years. The only person I've ever known that can make it is my aunt, and she won't give me her recipe. I bought the that cozy shack tries to pass off as rice pudding once, and never again. I made this last night, using the tips from others, and this is absolutely the best rice pudding I've ever had in my life. DH had never had any at all and finished off everything left in the pan tonight! This is definitely one that I'll make again. I even went and bought cinnamon stick today to try it that way! Thanks!

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goddess

Cooking Level: Expert

Living In: Campbell, Texas, USA

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Reviewed: Nov. 10, 2007

I found that the rice/milk/sugar mix only took about an hour from the time that it just started to simmer. But I cut the recipe in half, so maybe that's why I didn't need 80 mins as others suggested. The pudding is creamy and delicious, very flavorful. I only gave it four stars instead of five since you really do have to have at least an hour free to just keep walking back to stir it every few minutes. I will make it again but probably only for special occasions.

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lmursillo

Cooking Level: Intermediate

Home Town: Ansonia, Connecticut, USA

Living In: Syracuse, New York, USA

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Reviewed: Nov. 10, 2007

Everyone enjoyed this, and I agree with the longer cooking time on the stovetop.

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Ditty

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

I have never made rice pudding and for some reason I had the biggest craving tonight. So I tried this recipe...Never again will I buy the Kozy rice pudding or order it at the diner down the street! This was by FAR the absolute BEST rice pudding I have ever tried! It was simple to make and nice and creamy. I used brown rice so it took an extra 30 minutes to cook, but when it was done...my boyfriend and I jut licked the pot clean! We couldnt even wait the 8 hours until it was done settling! It's delicious and makes a LOT of pudding. I intend on bringing this to Thanksgiving this year, and making it for my kids when I someday have them! :) Thanks for this amazing recipe!

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Clarionpam

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Reviewed: Nov. 1, 2007

I have looked for a good recipe for rice pudding for years. I have collected many over the years --- and this is the BEST of them all. I may stop looking at this point. My attempt at this recipe came out perfectly the first time. I would make no suggestions or alterations other than being mindful of keeping the cooking temperature quite low and extending the cooking time to 80 minutes.

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Bill

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Cary, North Carolina, USA

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Reviewed: Oct. 30, 2007

Thanks!! My boyfriend loves it.

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cherbear

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Catasauqua, Pennsylvania, USA

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Reviewed: Oct. 29, 2007

OMG ... this is the best rice pudding I have ever tasted. I'm eating it hot as I type this, I don't think there will be any left to put in the fridge (and I made it for 16) LOL My hubby says it's to die for! I followed the instructions exactly. I was concerned about the 1/2 gallon (8 cups) of milk ratio to the 1 cup of rice but it worked! The only change I made was that I mixed in about a cup of half and half cream with the 2% milk to make a total of 8 cups. I added a pinch of nutmeg and about 1/8 cup of Splenda brown sugar blend ... oh and I used Splenda instead of sugar. When I mixed the egg & milk I put in some raisins and let them soak in the egg/milk mixture while the rice was cooking. I tempered the egg/milk mixture as other posters suggested and added a large dollop of butter at the end as one poster did. I can stop looking now, I've found my keeper rice recipe. Thank you for sharing your recipe Bonnie. Yum Yum!

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SNOWBIRD2002

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

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Reviewed: Oct. 27, 2007

I had some leftover cooked rice and I thought that I could use it to make the pudding. It turned out wonderful. I used whole milk and simmered it for about an hour with a 2/3cup of honey (we are sugar intolerant). This used up all the milk and made the pudding very creamy. Then I followed the rest of instructions. I added some raisins and crushed walnuts and cinnamon. The end result is awesome! Thank you for a great recipe.

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star

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2007

I made it according to the directions, and added raisins just a few minutes before I added the egg mixture. The pudding is delicious made with skim milk, no need for whole or cream. I've also made the recipe without any sugar and my 18 month old daughter LOVES it!

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Julie D

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Reviewed: Oct. 7, 2007

All it was was rice with milk and sugar. I threw it out. A friend of mine says she makes hers with condensed milk & evaporated milk and she adds cooked rice instead of cooking the rice with the milk. What a waste of time, milk, and rice.

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Besitos

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Sep. 30, 2007

My husband LOVES rice pudding and I have spent many years trying to find one that suits him. "Texture A, Taste A, Excellent". So now this recipe will go into my recipe box for safe keeping. I will be taking it this evening to a dinner party where the hostess is gluten intolerant, so I'll know later what everyone else thinks, not that it matters. Read the reviews too, and added raisins. Also cut the recipe down to 8 servings since that is all I needed for now.

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