The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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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Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
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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Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 28, 2009
This pudding is so good...plan to double the recipe next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
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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Photo by Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Newmarket, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 27, 2009
this was good for dessert and breakfast too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 25, 2009
I used splenda and needed more than what was recommened for the sweetness I like.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
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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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Photo by apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.
Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 22, 2009
OUT of this WORLD!!!! The best I have ever had.. Thanks for sharing ..Making a big batch for the holidays :)
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Cooking Level: Expert

Home Town: Whitestone, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 21, 2009
Fantastic - my daughter said "good choice mom!" Didn't add the butter and it was still very creamy and flavorful. Will definately make again!
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 18, 2009
So creamy, didn't even need to add the butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 17, 2009
Yielded to 8 servings. Used skim milk because that's what I had in hand. Didn't stir in sugar until it was at the right consistency. Used 1/2 cup of white sugar instead of the 1/3 it called for. Then added an additional 1/4 cup of brown sugar. Tempered the egg mixture with the warm mixture so it would blend easier. Used half amount of raisins. Added 1 teaspoon cinnamon powder. Let it simmer for a little bit longer to have a thicker consistency. This tasted better than the store-bought rice pudding I always get! Thanks!
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Cooking Level: Intermediate

Home Town: Garden Grove, California, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 16, 2009
I'm a real lover of creamy rice pudding and have been since childhood. This was absolutely delicious and very similar to the kind I grew up loving in various NYC diners. The only thing I added was 1 extra yolk and I snuck in 1/2 cup of half & half in place of same amount of milk, just to make it extra decadent. I will definitely make this recipe again for guests. Thanks, Erica G.!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 15, 2009
Wonderful Recipe! I ended up adding an extra egg yolk, mainly because I was using egg whites for a different recipe and didnt want to waste it. The result was a little more custard like taste while still maintaining the rice pudding consistancy. This was my first time making rice pudding and I was very happy with the way it turned out.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 15, 2009
Very good and easy to make, creamy and just the right sweetness. I did use long grain rice and had no problem with taste or texture. I also ran out of white sugar so I used half brown sugar. I added cinnamon and nutmeg also. Very close to my grandmothers recipe.
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