Reviewed: May 7, 2012

Used brown jasmine rice - quicker cooking than regular. Added one egg, 1/2 cup brown sugar, raisins, and vanilla instead of almond extract. Results were DELISH! And it was all finished in about 75 minutes total. Thanks for a great recipe!

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Reviewer:

tjaneschmidt

Cooking Level: Expert

Reviewed: Mar. 30, 2012

Very good. But I really wish I would have read the reviews first and halved the sugar.

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Reviewer:

Sasha

Cooking Level: Beginning

Reviewed: Mar. 17, 2012

This recipe is great. I want to eat more rice but was skeptical about eating rice pudding then the fact that is would have brown rice. I replaced the 2 cups milk with unsweetened silk vanilla almond milk, used the 2% can of evaporated milk, added a finely cut banana, 1/2 tsp of vanilla, added one cup of raisins and used 2 tbsp of regular cinnamon- what a treat! I love it and can hardly stay away from it. I believe that my version is just a few calories less which is good cause I did this for my brown rice diet. It gets you full fast, which is just what I needed!

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Reviewer:

Buttterfly092782

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 22, 2011

Made this today for the first time. The changes I made were the usual 1/2 cup sugar only because my partner is always adding Splenda, honey or maple syrup to everything. I also sprinkled the top of the serving bowls with cinnamon/sugar before refrigeraton and did add 1/2 cup of raisins. We had it for dessert this evening, he had his with maple syrup and vanilla ice cream, I had a splash of cream and a drizzle of honey. The flavor was delicious and my partner couldn't stop raving about how good it was (between every mouthful.) Thanks for a great recipe!

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Reviewer:

Wally

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jul. 12, 2011

Giving this four stars only because it takes such a VERY long time to turn into pudding consistency. Part of that could be that I was using regular milk (but less liquid than the recipe called for). I started out with some cooked brown rice I had leftover from dinner the night before. I used 3 cups of rice to begin with, and after about 90 minutes, I added another cup and a half of rice. This was finally finished close to 3 hours after I started cooking it. It did turn out tasty, but way more high maintenance than I expected rice pudding to be.

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Reviewer:

RecipeRenegade

Reviewed: Jun. 25, 2011

This is good, but it isn't rice pudding or a custard. It is arroz con leche. Milk and rice and sweeteners. My grandmother's rice pudding recipe has eggs and butter, so I think I am just being spoiled by that. It is good, but it definitly lacks the fat/flavor of a genuine rice pudding. A great option for going lite, though. Also, to prevent it from getting crazy thick, stop cooking it before it gets pudding thick; it will thicken up as it cools some more. If you miss the mark and cook until pudding thick, I like to just stir in extra milk once it comes out of the fridge to get it back to a smoother texture.

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Reviewer:

nenithel

Reviewed: Jun. 13, 2011

I got impatient after about 40 minutes and added an egg to thicken it (tempered before stirring into hot mixture). Reduced sugar to 3/4 c. as other reviewers suggested--definitely still sweet pudding.

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Reviewer:

Saint Anne

Reviewed: Apr. 17, 2011

added raisins

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Reviewer:

afpeek

Reviewed: Mar. 25, 2011

DELISH! I started with leftover brown rice (already cooked) and added 1pt. whipping cream and 3/4 c. water. This rice pudding turned out amazing. Love, love, love the almond extract addition.

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Reviewer:

KRYSTON1

Reviewed: Mar. 20, 2011

Your yummy, creamy recipe silenced the skeptics in my family!! They loooved it!! It's a keeper, for sure :)))) Thanks for sharing it, Diane! I used a rice cooker and followed the directions at step #2, but substituted fat free 1/2 & 1/2 for the evap. milk and it came out delicious. Only had to stir it for about 30 mins. Loooved it!!!!!

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