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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Lives4shore

Cooking Level: Intermediate

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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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MacknKeagsMom

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Reviewed: Nov. 6, 2009

Just like my grama used to make when I was a kid, very yummy!

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Sherri

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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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kward305

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Reviewed: Nov. 4, 2009

just made this right now, using our leftover chinese dinner white rice, was so easy..my husband and i like our rice pudding cold .. so i stuck it in the fridge, but i tried it quickly after making it... it was awesome.. definitely try this .. i omitted the raisins; we dont like raisins in our rice pudding! Thanks!

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Rosiebaby

Cooking Level: Intermediate

Home Town: West New York, New Jersey, USA

Living In: Edison, New Jersey, USA

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Reviewed: Nov. 3, 2009

Really really good. I used a 12 oz can of evaporated milk for the cooking and also decided to mix the vanilla in with the egg and milk mixture. One less step that way. It rivals the diner's rice pudding that I get cravings for.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Reviewed: Nov. 3, 2009

This was pretty good. I added pureed pumpkin in the end product to add a veggie and my kids liked it still.

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nicnakpatywack

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Reviewed: Nov. 3, 2009

Great! Very easy to make. Instead of using the stove to cook the rice, I did it in my rice cooker and everything turned out very nicely. My husband absolutely loves this recipe!

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AmourCher

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Reviewed: Oct. 30, 2009

With a couple of modifications, this tasted great. I only used 1/8 cup sugar and next time I'll make it even less - the raisins really sweeten it! I'll also add more milk and let it become much creamier since it was a pretty thick pudding, but very yummy anyway. Thanks - this was a quick, easy and healthy dessert to fix up while preparing lunch!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 29, 2009

Consistency is great if you like thick pudding. I like to add a little milk to my dish to thin it out. I reduced the sugar to 25% of what recipe calls for. Great base recipe. Easy and simple.

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naludson

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 29, 2009

I didn't care for this at all. I'm accustomed to the wonderful custard that forms when baked in the oven and this didn't even come close to that that standard.

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Lee Ann

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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Reviewed: Oct. 28, 2009

This pudding is so good...plan to double the recipe next time.

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Beth40

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Reviewed: Oct. 28, 2009

It's good for a quick rice pudding, but the creamy rice puding I usually make by boiling rice in the milk has a less watery taste. Not bad though. Will make again if I need to use leftover rice.

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Oct. 28, 2009

Couldn't ask for a much easier recipe for rice pudding than this! I was trying to make a healthier version so I used brown rice, skim milk, and used part white and part brown sugar. It turned out great and better than you'd think with a brown rice. I just made sure to cook the brown rice with a little extra water and cooked it until it was as tender as I wanted the final product, but it still soaks up some milk as well. Per some other reviews, I also added the sugar later, and tempered the egg mixture with the cooking pudding. I added a dash of nutmeg and cinnamon, and regular and golden raisins. Wonderful!

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sarbs

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Reviewed: Oct. 27, 2009

this was good for dessert and breakfast too!

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lindsey

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Reviewed: Oct. 27, 2009

this was a great tasting and easy to make I added chopped dates because I had no raisins tated just fine.

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mary

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Reviewed: Oct. 25, 2009

I used splenda and needed more than what was recommened for the sweetness I like.

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Petitefleur

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Reviewed: Oct. 24, 2009

This is so good!! mmmmm.... I used half and half for the second addition of milk and this helped make it creamy!

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jenny

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Reviewed: Oct. 24, 2009

I am sorry but I must be the only person who does not like this rice pudding. I have been brought up on traditional English creamy rice pudding, cooked the old fashioned way in the oven. I have used the same recipe for years, and everyone I have cooked it for has always adored it, but thought I would try something different. The recipe is very quick and easy to follow, but the taste for me was not good. I have given this 2 stars as maybe I have been far too spoilt in the past to enjoy this!!

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