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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I have scoured the web for a good rice pudding recipe. Found it! This recipe turned out so...