Reviewed: May 6, 2012

Added a good amount of cinnamon and grated some fresh nutmeg (REAL nuts, not the powder), stirred forever and got the food of the gods. Wow wow wow. Make sure you only use 1 cup of rice. It really will thicken up. Use vanilla and maybe even some lemon zest but keep stirring and it will be alllll good.

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SHAGELAU

Reviewed: Mar. 25, 2012

By far the best rice pudding recipe I have ever tried ... I use let over rice and heavy cream or better yet whipping cream and bake it in the oven for a nice even browning along the top ... Cuts like a pie ... Love it! I add raisins (1/2 cup) and use less sugar and it turns out fabulous every time

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javajunkie

Reviewed: Feb. 28, 2012

I followed the directions about the eggs being gradually introduced with some of the hot mixture, but it still winded up having pieces of yellow egg. Also, this was too much liquid/pudding and not enough texture/rice. I suggest doubling the rice.

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sweettooth

Reviewed: Feb. 11, 2012

I just made this recipe - literally, just, it's cooling on the counter at the moment. To those who thought that too much milk is used, I thought the same thing. But the eggs and cream will thicken it right up; then once it is in the fridge it will thicken even more into a custard. But I have to say, I was licking the rubber spatula that I swiped the pot with and this was just divine. Then while cooling I decided I would have a real taste - even if it burns my tongue, which it did - and this is simply delicious. I don't know if I can wait the obligatory two hours for it to completely set. When hubby gets home from work, he will most likely eat a nice big bowl. This is good!! But I have to add that I don't measure certain ingredients, and for this recipe that would be the cinnamon. My mixture is a light tan. And I added some vanilla to it, also. We LOVE cinnamon and vanilla and I never measure either, and you just can't go wrong with more than a recipe calls for. Just don't overdo it.

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Nikki Lyn

Reviewed: Jul. 14, 2011

very nice recipe. Definitely 5 star rice pudding. I did it exactly as described the first time, and it turned out wonderfully. The second time, in an attempt to salve how unhealthy it is, I dialed down the butter and left out the eggs and cream. That makes it more an every day dessert and still very tasty.

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CartoonJunkie33

Cooking Level: Intermediate

Home Town: Tamaqua, Pennsylvania, USA

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 27, 2011

The end result was a 5 star taste, but I made a few changes so am rating it a 4. This seemed like a heck of a lot of milk to me, I used about 5 or 6 cups; you can always add a bit more when the rice is cooking if it is getting too thick. I wanted mine creamy, but not soupy, and this amount of milk (approx 5 cups) was perfect. I only used one egg, and about 2/3 cup sugar (2 cups wow that would be sweet) and added about a tsp vanilla at then end. Also sprinkled the cinnamon on top rather than cooking in it.

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Jun. 20, 2011

I cut the recipe in half but followed to the letter. Used whole milk and heavy cream but it did not get thick. I made for my father-in-law and he loved the flavor and thankfully my mother-in-law figured out to put it in the oven to thicken it. I must have done something wrong but I can't figure out what.

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WCMOM

Reviewed: Jun. 9, 2011

This is the first time I have tried to make rice pudding. it took longer then I thought it would to cook but it was OMG Wonderful will so make this again

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Darlene

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Hanover Park, Illinois, USA

Reviewed: Jun. 1, 2011

love this rice pudding...have made it several times..have added pureed mango to it and also I have used a couple of cans of coconut milk in place of some of the milk....I always add vanilla..to me vanilla goes in all puddings..seems to blend the flavors better

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dcwhipple

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Cooking Level: Expert

Reviewed: May 19, 2011

I had to change a little based on what I had on hand. Instead of cream which I didn't have I used a can of condensed milk and just didn't add the sugar. Turned out thick and creamy and was amazing! I added the cinnamon and raisins to it as well.

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