Reviewed: May 9, 2012

This recipe was very easy though time consuming. Delicious and fool proof. When you are done the steps prior to refrigeration I thought it would appear thicker and more pudding like. I thought I did it wrong but no -- after refrigerating overnight it was perfect. Love Iran's will be making again - maybe with some raisins .

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Reviewer:

heather

Reviewed: May 7, 2012

It's sooooo worth the time! Creamy and wonderful warm or cold. I get the milk and sugar boiling before adding the rice, once boiling again I start the hour simmer. I did cheat a bit and substituted 1/4 cream for the 1/4 cup milk at the end.

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Reviewer:

MrsDrC

Reviewed: Apr. 24, 2012

I have scoured the web for a good rice pudding recipe. Found it! This recipe turned out so much better than my expectations, I'm very happy to say. I had fabulous results as it seems the majority of reviewers did. Based on personal tastes and some advice I read, I did make some slight changes: I waited until the rice was cooked tender before I added the sugar based upon reading that sugar can kind of keep it "al dente" which is not desirable in a rice pudding. I added about 3/4 cup of golden raisins into the rice and milk at the beginning, and I put in about 1 and 1/2 tablespoons of butter. In the egg mixture, I used 4 eggs and I did add more vanilla, I used 2 tablespoons instead of teaspoons. I put some freshly ground nutmeg in the egg mixture too. I made the egg mixture as soon as I started the rice to get it up closer to room temp, and I tempered the mixture with the milk from the rice before adding to the rice to avoid the possibility of a scrambled egg effect. When it was all finished, I ground some more fresh nutmeg over the top in place of the cinnamon, just a personal taste thing. It has thickened up beautifully, perfectly. It tastes divine, even hot, and I can't wait until it's cold. I'm going to cut up some fresh strawberries to put on top along with some whipped cream, yummy!!

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Reviewer:

IzzyB

Reviewed: Apr. 23, 2012

This is the best , creamiest , & easiest rice pudding ever!

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Reviewer:

sdspack

Reviewed: Apr. 23, 2012

Yummy, very creamy. Followed directions as posted. I wll be making this again and again!

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Reviewer:

astitching

Reviewed: Apr. 9, 2012

Very good! Worth the time it takes to make it.

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Reviewer:

Marya

Cooking Level: Intermediate

Home Town: Fairbury, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 25, 2012

This is a good base recipe that can be ajusted according to personal taste and or dietary needs. I used non fat milk and splenda so that this fit my eating plan. I am not an experienced pudding maker myself, so this has been a learning experience. For me, the third time has been the charm. I used the crockpot method and cooked it on high. The first batch I made came out overcooked and like paste...my bad. I went by other reviewers advise and cooked it for 2 hrs and another 20 after adding the egg mixture...too long. The second batch I cooked for 1 hr 45 min and turned it off after adding the egg mixture. I also added more splenda and some nutmeg and raisins and substituted a cinnamon stick in the milk mixture rather than sprinkling ground cinnamon on top. Much better, but still a bit overcooked for me. The third batch has been the best so far. I again bumped up the splenda slightly and cooked it 1 hr and 30 min and turned it off after the egg mixture was added. This batch was the creamiest and the best tasting so far. Let me just say that contradictory to other reviewers advise,the mixture definitely does thicken up after the egg mixture has been added and even more after it chills and sets up. So, cook it untill it is almost, but not quite as thick as you want it before adding the egg mixture and avoid the paste experience...lol! Also do temper the egg mixture before adding it to the hot pudding so your eggs dont scramble. the nutmeg and raisins are a great addition!

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Reviewer:

heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Feb. 7, 2012

I made this in the crockpot as suggested by some reviews, and it turned out beautifully! At eight months pregnant I was craving rice pudding and this was perfect! My husband and kids added raisins, and instead of sprinkling cinnamon on the top, I simply added two sticks while it was simmering. Thank you for the recipe!

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Reviewer:

wonderwife72

Cooking Level: Professional

Reviewed: Jan. 30, 2012

I had never made rice pudding before. For some reason I thought it would be too hard. This recipe is easy and delicious. I am eating a cup of it warm as I type. I will make this recipe again. We served it Wed. at our farmers market diner and it sold out! The people loved it! Thanks again.

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