Reviewed: Sep. 7, 2009

Chill it in the fridge overnight for a thicker consistency - I do this all the time now. I've noticed almost everyone omitting raisins - don't do it! I omitted it for the first 3 times I made it, thinking it wouldn't make much of a difference. Boy was I wrong! The recipe calls for a lot, so many cut down on the amount, but it does make it much more delicious!

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Hanna

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Urbana, Illinois, USA

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Reviewed: Sep. 4, 2009

It was very easy and super yummy! I used left over plain rice from Chinese take out : )

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girlscout1016

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Reviewed: Sep. 3, 2009

The VERY BEST rice pudding ever. Too easy to be this good. My husband does not normally like rice pudding, he loves this...

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Randy

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Reviewed: Sep. 1, 2009

My favorite rice pudding.

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Diane

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Reviewed: Aug. 31, 2009

Delicious! I never had rice pudding before but my husband had been craving it for a while, and we both loved it!

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Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Astoria, Oregon, USA

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Reviewed: Aug. 30, 2009

I'm not sure whether it was the fact that I used long grain rice or what, but mine wasn't very creamy, more like risotto consistancy after it cools. It still tasted very good but I had to add more milk before serving to make it creamier that's why I still gave it 5 stars.

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francesca

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 29, 2009

I was bored tonight & wanted to make some sort of dessert & decided on this. It's very easy, and like the title says, very creamy. Some alterations I made: I left out the raisins. I agree that it needed more sweetness so I added about a tbsp more sugar. I also added a few pinches of sweetened coconut, as well as about a tbsp & a half of cocoa powder to make it chocolaty. Yum!

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 29, 2009

I love this recipe. It is very easy to make and turns out perfect every time. The only change I made was to add a tablespoon of honey. I think it needed a little more sweetness. Next time I am going to try it with short grain rice.

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allyson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 25, 2009

Really wanted to give this 3 1/2 stars. Didn't care for cooking the rice first then adding to the milk mixture and thought the pudding was heavy. The taste was okay but not the taste or texture I'm looking for in a rice pudding. Recipe was very easy though...wish it worked better for me and my RP (rice pudding) team!

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Kerrie

Cooking Level: Expert

Home Town: Bayonne, New Jersey, USA

Living In: Lebanon, New Jersey, USA

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Reviewed: Aug. 25, 2009

Delicious! My husband told me it was better than the one his mom use to make, which is saying a lot! I cooked the rice a little longer than 20 min to make sure it was really fluffy. I used non-fat milk and it was creamy.

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Johnali

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Reviewed: Aug. 24, 2009

i just made this and it really is one of the best i've tasted. Nice and creamy.

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Arlene Bennett

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Reviewed: Aug. 24, 2009

the most amazing rice pudding ever. I used the golden raisins at first, but didn't like the taste of them in there, so next time i made it with the dark raisins instead. what a difference. used about 1/2 tsp of cinnamon. the cinnamon is a musssst. i also used parboiled rice instead. u will not fail with this recipe.

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Iman

Cooking Level: Intermediate

Home Town: Riyadh, Ar Riyad, Saudi Arabia

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Reviewed: Aug. 23, 2009

Yummy! Just like my mom use to make it. I had leftover rice from dinner so I just started from there. I also added more sugar and used regular rasins. Lastly I topped my serving off with a little cinnamon. After I ate it all up I realized that I forgot the butter, but I couldn't tell and my hips probably won't miss it either. :-)

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outdome

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Reviewed: Aug. 23, 2009

We loved this recipe! Just as a matter of personal preference, we added more sugar, about 1/2 cup more, 1/2 tsp more cinnamon, increased the vanilla to 1/2 tsp. I didn't have golden raisins on hand but had regular ones and again, it's a matter of personal preference. Thanks for the great recipe Erica!!

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Misti

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Reviewed: Aug. 22, 2009

Delicious. I left out the raisins because I'm not a big fan and the pudding was still amazing!

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 22, 2009

Good rice pudding, even though I made a so called lighter version. I used instant brown rice, skim milk, equal and 3 tbls. of egg beater whites in place of egg and omitted the raisins. I also added just a pinch of cinnamon. Very delicious. Thanks!

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Cupcake

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

We had too much brown rice leftover after dinner. I have never had rice pudding before and am not a huge fan of like desserts, but this was fabulous. Incredibly delicious. Definitely something I will crave the next time I am pregnant.

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Misty

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Reviewed: Aug. 19, 2009

Just made this recipe today and it is absolutely the best homemade rice pudding I have had in forever. It was easy, simple and I will share this one with everyone I know.

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Catherine

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Reviewed: Aug. 17, 2009

The taste of the rice pudding was very good, however it was much a much thicker rice pudding than I'm used too, very heavy. It's going be delicious to enjoy on a cold winter afternoon.

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esitko

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Reviewed: Aug. 17, 2009

I added 1/8 tsp Cinnamon, perfect!

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chatfield

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Creamy Rice Pudding

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