The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 20, 2009
I cheated with delicious consequences. Didn't have vanilla, but did have a box of vanilla pudding mix! Made exactly as directly, but sprinkled the small box of pudding into the creamy mixture. I will never ever make it another way. Simply divine! Doubled the recipe, thank goodness! Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 18, 2009
This is a wonderful rice pudding recipe as is, but I make one little change that brings it from delicious to decadent, in my opinion. I substitute the first 1 1/2 cups of milk for coconut milk. I then add 1/3 cup of shredded coconut. For the remaining 1/2 cup of milk I use one part coconut milk and one part half n' half. You can keep the raisins but I omit them (personal preferance), and sprinkle cinnamon ontop. Mmm!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 16, 2009
OH MY GOODNESS IS THIS GOOD. I MADE IT TODAY FOR MY DAUGHTER AND ATE HALF OF IT BEFORE SHE MADE IT TO MY HOUSE TO PICK IT UP.I FOLLOWED THE RECIPE, BUT I SPRINKLED NUTMEG ON THE TOP WHEN IT WAS DONE.YUMMY !!
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Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 16, 2009
This was a wonderful recipe. I will definitely make it again!
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Cooking Level: Intermediate

Living In: Walkerton, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 14, 2009
This recipe was very simple I made it while my toddler son napping and had it chilled in time when he woke up. It was a big hit. I added a touch more sugar and vanilla for an extra sweet taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 10, 2009
I absolutely adore this recipe. It's my go-to recipe for plain rice pudding. I do change the ingredients a bit, though - I double the amount of egg and vanilla, because I like my rice pudding really custardy. I've also come up with a chocolate variation - increase the amount of sugar to around 1/2 cup (more or less, depending on how sweet you want it), then add 1/4 cup baking cocoa to the pudding after adding the egg. This makes a deliciously chocolatey version of rice pudding.
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Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 10, 2009
great flavor only 4 stars because little too much vanilla and added cinnimon but will make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 7, 2009
Excellent and easy recipe. I made it all in one saucepan, and it turned out great. I omitted the raisins and used 2% milk. Next time I will add a bit more sugar, just because I like mine a little sweeter, but it couldn't be easier!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 2, 2009
Pretty good. I liked it fine. My husband LOVED it! He is British so that says a lot.
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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: Jul. 2, 2009
DELICIOUS, best rice pudding I've ever made! This by far beat my grandmother's oven recipe. I made this for my diabetic dad using 1/3 amount in Splenda, and doubled the recipe...he LOVED it and ate it all in 2 days (not sure that's good for a diabetic but he couldn't help himself!) Definite keeper!
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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: Jul. 2, 2009
Great recipe! Very adaptable too... Somebody suggested using the leftovers ('sludge') from Lola's Horchata (on this site) so here is what I did: left sludge with 1/2 c. milk in fridge until I was ready to use. Added another cup of milk and cooked it in a saucepan until rice is tender. (Make sure it is actually tender! Water could also probably be used for this step.) Added another cup of milk and stirred until warm. whipped together another 1/2 c. milk (yes, 3 total cups) and 1/2 c. sugar, and the egg, and added it to milk. Cook until thick. Add vanilla. (I left out raisins and butter.) It was good, just be sure to cook the rice enough!
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 1, 2009
This recipe is delightful. I didn't even know I liked rice pudding!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 30, 2009
Wow! Delicious! I was nervous about making it but it was so easy!! I actually used extra long grain rice and it came out great not sure what the other reviewers meant. Great Recipe, cheap and easy. Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 28, 2009
My four and seven year old daughters loved this!! I used my rice cooker and stemmed the rice, then combined on the stovetop as directed. We added 1/2 t. of cinnamon and left the raisins out. Simple ingredient list makes this a fast and easy recipe with no shopping required!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 28, 2009
very good and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 28, 2009
Very easy and ohhhhh soooooo good! :) I used left over basmati rice from last night and it was delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 27, 2009
I made this today.This is one of the best Ive had.I did use 1/2 and 1/2, and milk.Yummy Yum Yum...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 26, 2009
This is the best Rice Pudding recipe I have ever had or made! I omitted the raisins, substituted maple flavoring for the vanilla and added 1/4 tsp. cinnamon! I served it cold with 6-8oz of whipped topping stired in! It was so good! My husband and very picky 5 year old loved it too! I will definitly make this recipe again! Thanks for sharing!
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Photo by Mrs. Root

Cooking Level: Expert

Home Town: Nappanee, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 26, 2009
I didn't have to alter the recipe and it turned out great. I do agree that you should use medium grain rice.
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Photo by Tammie

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 26, 2009
Can be made with cooked brown rice for a healthier treat. Start with pre-cooked rice and go to step 2. I also omitted the butter. Really excellent - I can't wait to see my daughter try the brown rice version for breakfast tomorrow.
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