The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 9, 2009
Wonderful, easy and delicious. Would definately make again. This is a keeper. I followed the recipe exactly. I also used long grain rice and didn't seem to have a problem with it like others have.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 8, 2009
What a winner of a recipe. My son loved this and he is so fussy. A couple of things I did different I used LOTUS FOODS ~JASMINE RICE. I did not add raisins I used 2% milk. Added a chopped dried apricots touch of cinnamon. PERFECT everyone asked for more next time I will double the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 8, 2009
Simple, Quick & Easy. Great flavor & texture. The family loved it. We used some cinnamon & nutmeg. Thank you for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 8, 2009
Just be sure that it is extremely thick before adding the last of the milk and egg, otherwise it will stay runny. Delicious with or without the raisins. I thought dark raisins worked better because it was alittle too sweet w/ the golden raisins.
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Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA
Living In: Big Pine Key, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 7, 2009
What a great recipe! I used 2 c leftover Cinnamon Rice with Apples (also on this site), 2 c evaporated skim milk, 3 T sugar, 1 egg, and 0.5 t vanilla. Went easy on the sugar since the starting rice was already somewhat sweet. Could not have been easier, and the result is delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 6, 2009
Great recipe, was super creamy. I added some cinnamon and nutmeg and topped my serving with whipped cream. So good, thank you for the recipe!
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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: Dec. 6, 2009
Easy and AMAZING! My grandmother makes rice pudding like this, and my mother always just made it with milk, rice, and sugar, so that's the way I learned how to make it, but it just never tasted as good. I can now make rice pudding just as good as grandma's! Thank you, Erica!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 3, 2009
Fabulous recipe! I made this with left-over rice, and used half-and-half, and left out the raisins because I didn't have any, but really it didn't need it. Sprinkled a little nutmeg on top. I'm sure the next time I make rice I will be making a little extra to make this recipe again.
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Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Dec. 2, 2009
Very Good! Having some left-over rice from dinner, I doubled this recipe and started at step 2 using 4 cups of cooked rice. I used extra rice because I was using 2% milk and thought it would help to thicken it. Also, I thought it would cut some of the sweetness. After beating the eggs, I added them to the milk; then I slowly added the mixture to the pudding. I topped each serving with cinnamon and served warm but it was just as good served cold. Thank you Erica for sharing such a yummy recipe.
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Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 2, 2009
Super easy, quick and taste GREAT! Thank you Erica!!!!!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 29, 2009
This is very tasty...just like I thought it should be. My Mom tried to tell me to mix my cooked rice with vanilla pudding, and I just couldn't believe that that was the best recipe out there. This is great, much better than the alternative!
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Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 29, 2009
Sorry, but this was not the recipe I thought it would be. There was not much flavor so I added cinnamon (1 tsp) and nutmeg (1/4 tsp). My family likes their rice pudding cold and when I let it sit in the fridge first before serving, it lost all of it's creamy texture as the rice soaked up any remaining liquid and it became less of a pudding an more like rice.....I must have done something wrong in the cooking. Will try and again with some modifications and re-review it! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 26, 2009
Just like Mom used to make :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 24, 2009
Turned out absolutely perfect!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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Reviewed: Nov. 24, 2009
Good recipe, although it could be creamier. I made the recipe as written and although good, it was a little thin creaminess. Make sure to use a medium or short grain rice to achieve the right texture. Long grain is too firm for pudding. I tend to use Calrose Rice - readily available in all grocery stores. As for the recipe, I use all half n' half and 1 egg yolk. Omitting the egg white creates a more tender pudding. The amount of sugar is fine if eaten warm, but if you plan if eaten cold, sugar needs to be increased to 1/2 cup. Overall, a great base recipe with a few tweaks needed. I will make again with adjustments - half n half and egg yolk only.
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Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 24, 2009
This was great! My family enjoyed it so much. One thing I did do was...while the rice was cooking I did throw in a cinnamon stick to give the rice flavor....It was great. Along with it I made my own whip cream...Mmmmmm....
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 23, 2009
I just wanted to let everyone know that my clients, here at work, LOVED this recipe... they RAVED about it... I doubled the batch, and it turned out perfect! I will be making this again!
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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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