Reviewed: Dec. 31, 2006

This was by far the BEST rice pudding recipe yet! I have tried a few and this is it. I followed the recipe exactly and it was great. For those who said it didnt thicken maybe you didnt use whole milk? Dont use low fat or skim. This is great, Thanks Tinychef!!!

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jana

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Reviewed: Dec. 31, 2006

This was very good. It states to simmer until thickened, but mine didn't at all. I went ahead and poured it into the serving bowl and let it sit out for about 20 minutes and it was during this time that it started thickening.

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Mindy D.

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Reviewed: Dec. 26, 2006

I followed the recipe exactly and the rice pudding turned out INCREDIBLE! I had guests that skipped Christmas dinner and ate the rice pudding instead! Will definately make again and again and again.

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Wine and Dine

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 25, 2006

If I made this again, I would probably reduce the cooking time. Mine came out mushy and a bit gritty.

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Alina

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Reviewed: Dec. 25, 2006

Very good rice pudding recipe! I'm a novice at making rice pudding and I can't believe how much you get from only one cup of rice. Tastes great, but not used to adding the cinnamon into the pudding itself - we usually sprinkle on top. We'll be making it again and see how it goes with just sprinkling the cinnamon on at the end.

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MYSTERYSQUIRREL

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Dec. 10, 2006

I have made this recipe twice now, and it is by far the BEST rice pudding I have ever had. Creamy & delicious only begins to describe it. It is just the right consistency, and I added raisins right at the end of cooking. TinyChef, you done good!!

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L.E.H.

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Reviewed: Oct. 18, 2006

Great flavor, but mine also did not thicken. I added some corn starch mixed with a little milk just to keep from having rice soup for desert. It worked out pretty well anyways and like I said the flavor was delicious!

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SHAGGYMTSY

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Oct. 1, 2006

This is by far the best and creamiest rice pudding recipe I have tried. Just like my mother's and grandma's this is creamy, rich and melt in the mouth. I always double the rice and add extra cinnamon, nutmeg, a dash of vanilla and raisins since that's what I like in the pudding... but even without all that this is the BEST and easiest I've found on the internet. THanks TinyChef, esp. for the egg trick!

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Katmiles

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Reviewed: Sep. 21, 2006

SO SO SO SO GOOD!!!!!!

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Jilly

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Reviewed: Jun. 18, 2006

Just made this for my dad today for Father's Day. I was going up against my grandma's tried and true rice pudding from when he was a little boy and this one beat it by FAR!!! So rich & creamy! *MY CHANGES* I halved the recipe, used whole milk, only 1 1/2 teaspoons cinnamon, a dash of nutmeg, 1/2 tsp vanilla, 3 TBL butter, and three eggs. Definately use heavy cream and don't try to skimp with the fat because it really adds to the dish a world of taste :)

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 17, 2006

Thank you Tinychef. It was perfect. I let the first mixture boil for a few minutes, before dropping the heat. I also added another tbsp of margarine.It was fantastic. The Heavy Cream is the ticket. Thank you.

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Cesarf25s

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Reviewed: Jul. 18, 2005

It s the first time that my family and I ever tried rice pudding. It turned out delicious. My four year old nephew would have liked it more if there was no rice!

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ROSIEMELI

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Reviewed: Mar. 31, 2005

I made this for Easter. I have read many reviews on this pudding so many said theirs came out soupy. Suprisingly mide came out too thick! But I think it was something I did to it. But it didn't effect the taste. It was wonderful!

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HIRAMABIFF

Cooking Level: Beginning

Home Town: Churubusco, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jan. 22, 2005

Fantastic...my husband and i have tried many many rice pudding recipes, all have been dismal failures. Then along came this one. WOW it turned out better than i could have hoped. I did decrease the cinnamon to 1 1/2 tsp and the servings to 6 but otherwise I followed the directions exactly and it was delicious. I do not recommend using skim or 1% milk and you cannot skimp on the heavy cream. I used whipping cream 35%..... this recipe is worth every minute it takes to prepare and the calories. Bravo!!!

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SHAUNA12

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Reviewed: Dec. 13, 2004

simple and yummy!

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ABSINNOTT

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Reviewed: Mar. 3, 2004

Awesome recipe closest thing ive had to the tin kind we get in australia altho i will next time reduce the amount of cinnamon

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NEOBADGAL

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Reviewed: Nov. 19, 2003

The flavor was great but the pudding did not thicken at all!

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DALONN

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Reviewed: Oct. 21, 2003

I followed the recipe and it tasted great it just did not thicken.

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MELISSAHHH

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Reviewed: Aug. 17, 2003

I don't know what I did wrong, followed the recipe, but did not get the same results as every other reviewer! My pudding never thickened! I did cut the recipe in half, but so did others without having any problems! I'm thinking I had to overlook something somewhere along the way. A recipe just doesn't have rave reviews like this one does, then not work for 1 person. Unfortunately, this recipe requires way too much milk for me to keep trying to make, so I won't be trying this again. This sounded really good too. :(

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Aug. 11, 2003

This made a lot, even scaling it in half. I used all nonfat milk instead of the heavy cream and it was good, but not as creamy as other versions I've had so next time I will try with cream. I liked all the cinnamon, but adjust it to your tastes.

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MOELASSES

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Creamy Cinnamon Rice Pudding

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