Reviewed: May 15, 2013

Mmmm... this was yummy. And to my surprise, the little picky-ish toddler loved it too! I didn't have raisins on hand this time. But next time I'll be adding raisins, and some walnuts!

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Reviewer:

KittiesRPretty

Cooking Level: Intermediate

Reviewed: May 14, 2013

Used Truvia instead of sugar to save a few calories. Very nice rice pudding with perfect texture. Sprinkled just a little cinnamon-sugar mixture over the top.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: May 11, 2013

In my book, this recipe is perfect as written! Turned out perfectly and was delicious!!

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Reviewer:

SusanWhite

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: May 9, 2013

I prepped about 6 cups of long grain white rice and had about 2 cups that wouldn't fit in the container. So I found this recipe. I used a rough measurement of 1.5-2 cups of rice, simmered with the milk stirring often. When it was the consistency of a risotto and the bottom of the pan shown through during stirring I added the rest of the milk, egg and raisins. Then stirred constantly for more than the 2 minutes. I added a dash more sugar after the vanilla and added cinnamon to the whole batch, tasting along the way for sweetness and flavor. SOOO good! I will use med grain if I have it next time but with enough stirring the long grain is creamy too. Perfect use of leftovers, will be making often!

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Reviewer:

megansampson

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Littleton, Colorado, USA

Reviewed: May 9, 2013

We love rice in our house and this is a fantastic way to use it up! I also added freshly grated nutmeg and cinnamon to mine (1/4 tsp each) and used skim milk. While the rice and milk were cooking I warmed the reserved milk slightly and added the raisins to soak and plump up. Very good treat!

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Reviewer:

shasty

Cooking Level: Intermediate

Home Town: Seneca, Missouri, USA

Living In: Olathe, Kansas, USA

Reviewed: May 7, 2013

Absolutely amazing!!! I used brown rice and it turned out great!!! I did make the rice according to the package which made 3 cups of rice! So I can either double it or save the other half for later :) My family gobbled this up!! Thanks so much for sharing your recipe!

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Reviewer:

brandi

Reviewed: May 5, 2013

Great recipe, thanks! Perfect the way it is but once had some heavy cream to use up so substituted it measure for measure for about a quarter of the milk. Yum! I'm uncertain why the "most helpful critical review" is helpful at all. She didn't follow the directions and then dinged the recipe for two things that are clearly her own fault: using brown rice and not tempering the egg before adding it. Thanks again!

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Reviewer:

mattredmond

Cooking Level: Intermediate

Reviewed: May 2, 2013

Used long grain brown rice and 1/2 the sugar. Came out perfect. Love it, Love it, love it.

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Reviewer:

Grannygamer

Cooking Level: Expert

Living In: Cazadero, California, USA

Reviewed: Apr. 28, 2013

This is a really good, easy base recipe. It's great as is or it can be changed slightly to match what you have in the house. I didn't have raisins so I put a little orange zest in with the milk and added cran-raisins. A bit of cinnamon is wonderful addition.

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Reviewer:

JRsKitty

Reviewed: Apr. 26, 2013

Great recipe!! Slightly altered mine. The store didn't have any golden raisins in stock so I used the regular ones. Also I wanted to use a better sugar substitute (I don't like Splenda). So used coconut sugar instead! The recipe turned out SO delicious! Sprinkled some cinnamon on top and my children ages 18 months, 3 years, & 5 years, gobbled the whole thing up! I did manage to get a taste and it was amazing! I'll be using this recipe along with the coconut sugar from now on! But it looks like I'll also need to increase the serving size!! :D

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