I really loved how the cinnamon blended with the vanilla. I will for sure use this recipe again

Perfection. Simple as that! Just like the genuine Mexican style rice pudding I'm used to. I did add a pinch of nutmeg and about a heaping 1/8 tsp of cinnamon though. I read some other reviews concerning the the egg but you probably don't want to add raw egg after the mixture has cooled since, of course, the egg will still be raw! Just mix the egg with the 1/2 cup of milk and let it sit at room temp while the rices cooks. Then add it slowly to the rice while stirring, this way you'll avoid getting any egg chunks but still cook the egg in the hot mixture.

WOW...is this good!! I only eaten rice pudding a few times and don't remember liking them, but this recipe has changed my mind! I made minute rice and let it cool slighty. I followed a reviewer's suggestion when adding the beaten egg to the last 1/2 cup of milk and the slightly cooled rice.Added a few dashes of nutmeg and cinnamon at the end. Good warm or cold! Will make again.

Great recipe. Followed advice about lowering temp before adding egg in order for it not to cook and form eggs bits. Also ommitted raisins for personal preference. Doubled vanilla for strong flavor. Cooked the salt in with the rice.

THIS IS THE BEST RICE PUDDING EVER!! I WILL NEVER MAKE IT ANY OTHER WAY!!!

excellent, just the way I remember it.

I have been trying for years to replicate the recipe for rice pudding that my elementary school served. This comes very close! I'll try it next time with a short grain rice as suggested.

Very good! I used organic brown rice (long grain) with soy milk, organic egg, sugar, etc... VERY delicious and easy. I just used the leftover rice from dinner and added the other ingredients as instructed - came out perfectly and loved by everyone, especially the kids!

This is the BEST! I had never had rice pudding before, but always wanted to try it. I made this twice in one week!! Thanks for the recipe!

very good! I used diced dried apricots in it and it was fab.

This recipe is so easy! It doesn't take 45 minutes either. I always make this when I have leftover rice, even if it's been in the fridge a few days. Mine always gets thicker before 20 minutes is up, and I add either nutmeg and cinnamon or pumpkin pie spice. So good, and so much less maintenance than other puddings I've made!

GreAt recipe Erica !!! I have always had trouble with rice pudding - this came out great. Nice and thick and creamy. Made the basic batch to test it. Will have to double and quad it for friends and family. The Best One Yet. Thanks for the Recipe.

very creamy i added more cinnamon cause i love it but very delicious

This was the first time I have ever eaten or made rice pudding. We had leftover brown rice from supper and rice pudding sounded like a good idea. This came out creamy and so yummy! The brown rice kept it's texture and took on the flavor of the dish. I left out the raisins, but that's all. Thank You!

This was great. I was apprehensive to try it. I have had a couple botched rice pudding attempts in my past. This is simple and delicious. I omitted the butter and raisins, but added 1/4 tsp of cinnamon. I also followed some suggestions about when to add sugar and cooking times. Next time I will increase the sugar from 1/3 c. to 1/2 c.( I like sweet) This was yummy and definatly a keeper!

This is an awesome recipe as-is! Last time I made it, I used basmati rice and lite coconut milk for a dairy-free dessert and it was so delicious and creamy. I made the whole thing start to finish in my rice cooker and doubled the recipe. Next time I will quadruple it so there are leftovers! :)

Terrific! Everyone loved it. Thanks for the recipe.

I've been using this recipe for years.I leave out the raisins and sprinkle cinnamon and nutmeg over the top before serving. To prevent egg from cooking I beat the egg into the remaining 1/2 cup of milk before adding it and whisk quickly into boiling rice mixture. The finished pudding has a very smooth and creamy consistency.You can use almost any rice, I use jasmine rice, but any leftover rice works well.

Wow! Erica THIS is a keeper! My family LOVES rice pudding, but in the past they never quite turned out that great at home. However, I made a few changes and it came out delicious. After reading many posts I decided not to use an egg raisons or butter at all. I also decided to use brown rice as it is healthier and Vanilla Soy milk. It did take a little longer to get creamier, but I kept stirring it and it set up perfectly! Oh, I also used the suggestion to wait to check texture of rice BEFORE adding the sugar in. I finished with cinnamon! The texture will be a little chewey with the brown rice, but very yummy! I also thought it was the perfect sweetness. My toddler will love it IF there is any left for him tomorrow as he has already gone to bed!

Absolutely yummy! I left out the raisins, just because of personal preference.