The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 19, 2009
Very good! I added about 1/4 tsp each of allspice and cinnamon. I also used a mix of white rice and wild rice. Cooked up nice and was REALLY yummy. Only thing I would change would be the amount of salt. 1/8 tsp would be enough for my taste.
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Cooking Level: Intermediate

Living In: Athens, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 16, 2009
delicious! yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 16, 2009
This was so awesome. I loved it. I used some of the other reviewers tips. I tested the rice for tenderness before adding sugar. I used medium grain rice. I salted the water to cook the rice, and added butter in this step as well, instead of later. I also took some of the warm mixture and added it to the bowl with the milk and egg in it before adding it to the pot, to avoid the egg dropped effect as other reviewers have said. I would like to know how to serve second day after it being in the fridge? It was not as creamy when I reheated, and was more lumpy. Any tricks would be appreciated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 15, 2009
I wish I could give this more than 5 starts. I have tried tons of rice pudding recipes over the years and couldn't find one I really liked. This is the only recipe i will ever use for rice pudding from now on. The only change I made was adding cinnamon to it when it was finished cooking and since it was for church the next morning it was served cold. I prefer it cold and thicker. Better than store bought! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 15, 2009
This recipe is super easy and tastes just like the rice pudding at our favourite restaurant! I had leftover long grain and wild rice from dinner that I used and although the black grains were funny they tasted just as good. I'm going to make a double batch tonight because my husband loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 14, 2009
My grandma was a great cook, I've been looking for a rice pudding recipie like she used to make, this was a very good pudding and was easy to make. I will make it again, I might try adding a little cinnamon next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 13, 2009
ABSOLUTELY AMAZING!! YUMMMMMMMY!!
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Cooking Level: Expert

Home Town: Elliston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 12, 2009
Before I give my review, I should admit that I've never had rice pudding before and was totally clueless on what the end product is supposed to be like. So I read the reviews before making this and did two things: used 3/4 c Half and Half with 1 1/4 c. Skim Milk, and tempered the egg first with some of the hot mixture. I am now wondering why I've never had this delicious dessert before! It was perfect! It was very rich and creamy, with the perfect amount of sweetness. Even rice pudding virgins like me will find this very easy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 11, 2009
I've never made rice pudding before and the directions were easy to follow. It was just okay for me. I guess that I'm just not a fan of rice pudding! Also, I really didn't care for the raisins in it.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 11, 2009
Ridiculously easy...and VERY tasty!!! Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 11, 2009
This is good. I made it exactly as written. I only had to cook it 5 minutes instead of 15-20. Next time I will add a little more sugar, and some cinnamon.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 9, 2009
Followed the recipe with doubled quantities, but without raisins. It's fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 9, 2009
definitely a yummy pudding. my 9 year old has been bugging me for a while to make him rice pudding. i've never made it before. he wanted me to tell all of you that it's his favorite ever! Unfortunately I had some issues with too much liquid - I used Uncle Ben's rice. not sure what the problem was. I didn't have cornstarch to thicken it up so ended up adding some flour. it took about an hour of boiling high to get it to thicken up. i'm sure it was just me, i'll try it again. maybe with different rice next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 8, 2009
Love this recipe. I just added a tbs of corn starch to the remaining 1/2 cup of milk. Will definitely be using this recipe again.
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Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 8, 2009
This is my absolute favorite rice pudding, ever. I use variations at times, with or without raisins, adding cinnamon, sometimes even dried cranberries. No matter what I do, it's absolutely FANTASTIC!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 7, 2009
Double this recipe!! It is DELISH..... I made with basmati rice, added 1 tsp cinnamon and 1/2 tsp nutmeg and used regular raisins as it was what I had... will DEFINATELY make again and again! Thanks so much for such a fantastic recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 7, 2009
Warning: VERY VERY SWEET! Nice consistency and easy to make but so sweet I couldn't eat it. Because of the ease of the recipe I might try again with much less sugar...maybe 1/2 of what the recipe calls for.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 6, 2009
YUMMY! I love rice pudding but have never made it before from scratch. I made it with 6 cups rice and adjusted other ingredients to match. I used 2% milk and omitted raisins because I do not like them. I used Splenda instead of sugar since I am diabetic and left out butter to save on fat and calories. I will NEVER buy rice pudding again! I had long grain instant rice on hand and it is still creamy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 6, 2009
Just like my grama used to make when I was a kid, very yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 4, 2009
This is the first time I've made rice pudding and this was delicious! I used left-over brown rice from dinner and it turned out great! I took some of the previous suggestions and didn't add the egg directly into the pan, and I also added a little bit of cinnamon. I will make this again and again! Great recipe!
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