Reviewed: Jun. 26, 2003

This recipe is definitely a keeper. I didn't add the cinnamon to the recipe.instead I added approximately one tsp of vanilla near the end of cooking time. I like to add my cinnamon just before eating. This is one of the best rice puddings that I've ever had.

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KENSBRO

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Reviewed: Jun. 1, 2003

Excellant recipe. I love the cinnamony taste, the wife was not so keen, adjust accordingly. Still prefer baked custard rice pudding, but this is a keeper for certain occasions. It is EASY and I will add the raisins and reduce the cinnamon the next time I make it.

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UNCLEBEANY

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Reviewed: May 17, 2003

This is by far the closest I have ever come to what you get in diners. Super duper creamy and rich. I used arborio rice, and I 'also' cut the recipe in half to 6 servings. I used only 1 1/2 tsp of cinnamon, then added a little vanilla at the end. Highly recommended, Very yummy!

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LISA910

Cooking Level: Expert

Living In: Manhattan, New York, USA

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Reviewed: Apr. 22, 2003

To die for ! Years ago I had a rice pudding like this that had lemon flavor instead of cinnamon, I think I'll try it that way too. You will love this ! Don't try to reduce the calorie/fat content. It won't taste good. Besides you deserve a treat now and then

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Creekside

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Reviewed: Apr. 5, 2003

I scaled this back to 6 1-cup servings, which is a huge amount. It was indeed time consuming, but I agree that it is yummy and worth the trouble. Very cinnamony.

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