Reviewed: Feb. 23, 2007

This replaces any rice pudding recipe I have! I only made 6 servings for the first time and it turned out wonderful. I did use 2 cups light cream and 2 cups milk though. It came out so creamy and rich. I had to cook it longer than 2 minutes at the end. I cooked it for about 30 minutes. It sets a little more overnight in the fridge. Cook until desired thickness. Well worth the time to make!

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Nscoober2

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Reviewed: Feb. 21, 2007

This recipe is AWESOME!!! I've tried so many rice pudding recipes and this one is the only one which delivered restuarant quality rice pudding!! I followed the recipe exactly. You will not be disappointed.

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ay

Cooking Level: Expert

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Reviewed: Feb. 17, 2007

It was delicious - for rice swimming around in milk. The recipe calls for 1/2 gallon of milk which is definitely incorrect. It is far too much milk, then an extra 1/2 cup of milk is added later. It was very good though, but the increments need to be adjusted.

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Cookie

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Reviewed: Feb. 17, 2007

Excellent and so creamy. You can add raisins too if you want.

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Colleen

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Reviewed: Feb. 7, 2007

This is the best rice pudding I ever made. I used 1% milk and egg beaters. The secret is to cook it until it is thick (slightly over 1 hour). No one can believe how rich and creamy it is and tastes great.

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Beauty Queen from NY

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Reviewed: Jan. 23, 2007

Very good recipe for a stove top rice pudding. I followed it exactly. As far as the cooking time goes, I am surprised the recipe states to simmer for exactly one hour. It may take more or less time. Rather than say a time, just know that you need to cook it until it starts to thicken. Some reviewers stated that it will not set up in the frig. I have not had that experience. I simply cook the pudding until it starts to thicken. It finishes setting in the frig. If you cook it too long, it will not be creamy enough.

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MARY DOMAZ

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Reviewed: Jan. 11, 2007

This is a great recipe! Along the way I have altered and tweaked and this is what I do now to the point where I don't even pull the recipe sheet out any longer: I put ONLY the milk and sugar in the pot and let it heat up significantly (to the point of being hot) before adding the rice. This speeds up the cooking process and I have found the rice "holds up" better--eliminating mushy or grainy rice in the end. The drawback is, you DO have to babysit it. Once the milk/sugar/rice mixture gets to a thickness where it is slowly sliding off the spoon and loses the runniness, it is done. Some say it will not thicken beyond this point, but I have found once your egg mixture is added, and the cooling process is done, mine really does thicken more. Allowing the milk and eggs to sit ahead of time until room temperature is essential. I use a light or heavy cream in the egg mixture to add some richness. Also, I find an aromatic long grain rice, like Basmati or Jasmati, adds a nice touch! Thank you for this wonderful recipe!

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deirjmiggs

Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Dec. 16, 2006

VERY GOOD AND CREAMY RICE PUDDING. HOWEVER, THE RECIPE SEEMS TO BE INCORRECT. I FOLLOWED IT EXACTLY AND IF I HAD ONLY SIMMERED IT FOR TWO MINUTES AFTER ADDING THE EGGS I WOULD HAVE BEEN LEFT WITH RICE SOUP. I HAD TO SIMMER IT FOR AN ADDITIONAL 30 MINUTES. DELICIOUS

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MARTILW

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Reviewed: Dec. 15, 2006

This is the greatest. I needed a good rice pudding recipe for a party a freind was having, so i looked here and found this one. I figured i would try it, well my stove stopped working so I put the milk and sugar and rice in my crock pot. It turned out to be the hit of the party. So the next time i made it i did it in the crock pot again this time i waited for the milk to get warm before adding the rice and it was even better. This should be rated more than 5 stars and it is worth the wait. In the crock pot it took almost three hours but if your not in a hurry it's a great way to do it cause you don't have to babysit it.i just didn't poor the egg mixture in until it came to the thickness I wanted then after the egg mixture was in i put in on low and let it cook for 20 more minutes. it was the first thing gone at the party

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Bobbi

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Reviewed: Nov. 21, 2006

I don't know where to begin. This is the best rice pudding recipe I have ever tasted and I'm not a big fan of rice pudding.This was GGRREEAAT! I read all the reviews and followed the most important directions:1.let the eggs mixture sit out while the rice cooks, 2.add the milk mixture to the eggs before adding it to the pot, and 3. I inceased the sugar by 1/2 cup. But I must say that an earlier review stated that the pudding does not thicken after standing/refrigerating. mine did and very nicely. THANKS EVERYONE FOR THE TWEEKING.

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foodlover

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Reviewed: Oct. 17, 2006

Absolutely the best rice pudding I've ever had! My daughter & husband are the pickiest eaters in the WORLD & they both thought this was great! Thank you.

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cmcguckin

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Reviewed: Oct. 14, 2006

My daughter had to make a traditional Spanish dish for her Spanish class. She chose to make "Arroz con Leche" (rice pudding). This recipe looked easy (it was). We made it twice - the first time according to the directions - the rice was a little firm and the pudding a little thin, but it tasted great. The second time, at the suggestion of several other reviewers, we brought the milk/sugar/rice mixture to a boil,then reduced the heat and started the one hour cooking time - perfect results! She got an A on her project and there wasn't a spoonful of pudding left. This recipe is a keeper!

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Susan L.

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Reviewed: Aug. 30, 2006

Great tasting, but it definitely takes longer than this recipe said. Before the 1 hour of simmering, you need to bring the mixture to a boil on medium-low, stirring every 5 minutes or so. This alone took about 45 minutes. By the time I was done making it, it was so late that I just put it in the fridge w/out letting it get to room temperature. It tastes great, but it's a LOT of work. I used skim milk and it still turned out thick and creamy. Next time I'll probably add raisins before letting it sit over night.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Aug. 15, 2006

This was really good, and can be made with sticky (glutinous) black rice too. Tastes just like ice cream! I omitted the cinamon however, and when serving it sprinkled some toasted almonds on top. I think next time I'll try it was some coconut milk for a little different flavour.

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SMOK29

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 3, 2006

This rice pudding is PERFECT! I made it exactly as the recipe said. It so creamy and delicious and I even used low-fat milk to cut calories. It's to die for if you eat it warm. I've tried different recipes, but nothing can compare... especially not the baked ones.

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goodbread

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Reviewed: Jul. 10, 2006

This is a very good recipe. I would only change one little thing. Instead of the whole egg, i would chose to use just the egg whites, 4 of them. So i could cut out some calories. I am the biggest rice puding fan, and this is one of my favorites!

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mrs.polk

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Reviewed: Jun. 8, 2006

deeelish!

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Sandra

Cooking Level: Intermediate

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Reviewed: May 27, 2006

This was pretty good! But cooking it for an hour made mine TOOOO thick. Maybe my flame was too high and it cooked to fast, dunno. But by the time I added the eggs, it was mondo thick. Anyway, probably an error on my part. If it gets that thick next time I make it, I'll thin it with some more milk before whisking the eggs in. BTW, I tempered the eggs with a cup of the hot rice mixture before adding the eggs to the pot and had no problems with being able to incorporate the eggs into the pudding.

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RENEEHOWARD

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Reviewed: May 14, 2006

SOOOO Good the next day right out of the fridge. Yummy!! I cooked it until it thickened which took about two hours. I also cooked it a bit longer after adding the egg, b/c raw eggs are not so yummy. Not bad warm either. I'm sure it will be a hit for my Mother's Day desert tonight.

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MSMALL79

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Reviewed: May 7, 2006

The first time I made this, I followed the recipe 100%. I was however very disappointed when it did not thicken; the second time I followed the advice of several others and cooked the pudding (after adding the eggs) until it was completely thickened (it took several more minutes than the recipe suggests) The results were much better!

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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