Reviewed: Jun. 9, 2013

First time making rice pudding. Thought it sounded simple enough, but I also ended up with rice soup and followed directions exactly. Was going to take it to a church dinner, but what a waste of time. Will see if I can salvage it by putting it in the crock pot and cooking it for longer. What a bummmer!

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Reviewer:

algerta

Cooking Level: Intermediate

Home Town: Rock Stream, New York, USA

Reviewed: May 23, 2013

If you follow this recipe exactly, you will end up with a very delicious soup, not a pudding. I've made this 3 times and here are my modifications: use 50 ounces of milk instead of 64. Use whole milk. You will need slightly more than one cup of rice, approximately 1 and 1/8 cup. You'll have the most success if you use Alborio rice rather than long grain rice. Definitely bring the milk, rice, and sugar to a boil before you turn down the heat. Only turn down the heat to 3 or 4, if you go any lower, the pudding will not thicken. It may need to simmer for more than an hour, you won't want to remove it from the heat until it has reached a thick consistency. If it still looks liquidey, it needs more time. Once I remove my milk mixture from the heat, I add a few tablespoons of brown sugar.

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Reviewer:

kaebrooke

Reviewed: May 18, 2013

My first time making rice pudding. I used whole milk and follow all the steps. No time to read the reviews and it came out so good ! LOVE it ! It's a keeper !

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Reviewer:

frozenjello

Reviewed: Apr. 15, 2013

Too thin. Going to try and put it in the crock pot and see if it helps thicken it up. Not happy. Even set the timers in the kitchen to make sure it turned out.

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Reviewer:

Nikkifin719

Reviewed: Mar. 5, 2013

I love this recipe. Like others recommended I added a little more rice, and brought it to a boil before simmering. It simmered for 90 minutes before it was thick. I did add raisins to the milk mixture and cinnamon to the egg mixture. It is a keeper recipe. Thank you for sharing!

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Reviewer:

Ronni

Cooking Level: Expert

Reviewed: Feb. 28, 2013

Guaranteed you will enjoy this recipe! This is basically my mother's recipe, doubled. We've had it in our family for over 50 years and it's terrific. In our family we would use 4 egg yolks (not the whole egg), and we add the yolks with sugar and a small amount of cooked milk mixture. That way, the egg gets used to the warmth of the mixture without cooking. Mom always used 2% but I use 1% milk - tasty either way. Glad to read that some of you cooked it in the slow cooker, I'm doing that next time (read: next week)!

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Reviewer:

MomLovesToBake

Cooking Level: Intermediate

Living In: Etobicoke, Ontario, Canada

Reviewed: Feb. 26, 2013

This recipe is amazing. Don't rush the simmering, it takes about 15-20 minutes to come to proper simmer, THEN start the 60 mins on the clock. Worth the constant attention. Believe me. The only thing I did off recipe was temper the eggs before adding them back into the rice mixture. With my luck the eggs would have cooked, so I decided not to risk it. Glad I didn't. This is the most creamy, velvety rice pudding. Delish.

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Reviewer:

Susan

Reviewed: Feb. 21, 2013

I followed this recipe to a "t" using whole milk and it turned out soupy. It didn't set at all.

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Reviewer:

Marta

Reviewed: Feb. 20, 2013

Really loved this recipe! It turned out great, I used a generic long grain white rice and used 1 1/2 cups as someone had recommended. I also used low fat milk and it turned out good. Added 1/2 cup raisins near the end before putting the egg mix in. I would not cover with plastic wrap after it cools as this seems to keep too much moisture in, we like it a bit thicker with that crust that forms on top. All in all we will make this again, and pass along the recipe to friends!

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Reviewer:

bizguy

Reviewed: Jan. 21, 2013

Unfortunately I have to agree with the more negative reviews of this recipe because following the directions doesn't result in the correct result. To salvage the dish, I put it back in the pot after 8 hrs. in the refrigerator and ending up with rice soup. I added more sugar and cooked it for another 10-15 min. on medium high heat stirring constantly. As it began to boil it also began to thicken as it should have the first time. I then followed the directions again...and while it's been put back in the refrigerator (once again!) it seems like it will work out this time. Of course time will tell. I gave the recipe 2 stars, by the way, because it does taste good. It's just the directions need a lot of improvement. Caveat coquus -- chef beware

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