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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Reviewed: Aug. 17, 2009

I had leftover rice after dinner, and this recipe was perfect and very easy to make. My three year old loved it, especially the raisins. Thank you!

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Chef inTraining

Cooking Level: Expert

Home Town: Redding, California, USA

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Reviewed: Aug. 17, 2009

Fantastic - even with my numerous changes. I used skim milk, and half white rice/ half brown (both long grain and it was still super tasty). I also used 2 packets of stevia (the actual pure stevia, not one of the new hybrid brands) instead of the sugar. Added the vanilla to the egg mixture, and took another reviewer's advice about warming it with a spoonful of the rice mixture before stirring it into the pot. Topped it with raisins (instead of cooking them) and cinnamon. My husband was very happy :-) Important note: during the 2nd step, when cooking the rice in the milk, I recommend leaving the pot uncovered, and stirring occasionally.

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LILAHYOGA

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Reviewed: Aug. 17, 2009

OMG! What more can I say! I adore the rice pudding they serve at work in the cafeteria. This is better than that! It tastes great,even without the raisins. I also like to add a bit of cinnamon &/or cinnamon sugar on top. Talk about comfort food!

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DINGER63

Cooking Level: Expert

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Reviewed: Aug. 14, 2009

I love this recipe! Sweet, creamy rice that does not take much effort. My 4 kids could not get enough! I ran out of sugar when making my second time, so I used sweetened condensed milk in substitution of sugar and reduced amount of milk called for. Turned out great! Thanks!

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chocolatekisses

Cooking Level: Intermediate

Living In: Waco, Texas, USA

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Reviewed: Aug. 13, 2009

This was delicious! Highly recommended! The only change I would make is to use less raisins but I'm not crazy about them to begin with! :) Enjoy!

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ELCYBETH

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Reviewed: Aug. 12, 2009

This was my first attempt at making rice pudding. My twin one year old boys love rice so I always have some made, so I deceided to make them a sweet treat tonight. This was wonderful and they gobbled it up. I did, however, have to add a little cornstarch to tighten up a little to give it a more "pudding" consistency. Other than that...perfect!

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Sandy K.

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Reviewed: Aug. 12, 2009

To die for. I cooked the rice the night before in my rice cooker, and added a tsp of cinnamon. This cooked up more quickly than I expected, and I had to stir constantly. This is the only rice pudding recipe I will ever need or want.

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DW

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Reviewed: Aug. 10, 2009

This is so yummy and easy to make. I soaked my raisins in warm/hot water for about 5 minutes or so. Wish I had some rum tho. I also added cinnamon as my family likes their rice pudding this way. Staill was WONDERFUL!!!! Thanks

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CASONPA

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Reviewed: Aug. 9, 2009

I was hesitant to try this recipe after reading the reviews because I only had extra long grain rice. I'm glad I made it anyway, because it came out great! I did add the sugar after cooking the rice and milk, and tempered the egg with some of the rice mixture before adding to the pudding. Once it was fully cooked, I stirred in some vanilla, cinnamon, and nutmeg. Delicious! I'm sure I'll be making this whenever we have some leftover rice.

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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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Reviewed: Aug. 7, 2009

I have made this several times. Always turns out great. Perfect for rice leftovers. And I disagree about short grained rice. I use long grain and it is fine. Short would be best, but really long grain works too.

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shelovestocook

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Reviewed: Aug. 6, 2009

This was a great recipe. Easy and best of all very tasty. I added 1 and 1/2 cups of rice, just miss read. But it still turned out fabulous. I also added some cinnamon. Thanks!!!

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brakerme@hotmail.com

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: Petrolia, Ontario, Canada

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Reviewed: Aug. 6, 2009

WOW, this was so good and easy. I left out the raisins because I actually don't like raisins in my rice pudding. I also used a short grain arborio rice. Even my husband ate it and he "isn't a fan of rice pudding".

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Kristin

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

Very good! I used Uncle Ben's converted rice (cooked as per directions), skim milk, omitted the raisins and thought the sweetness was perfect. Thought it was a little on the dense side, so next time I will put less 1/2 cup of cooked rice if using Uncle Ben's again, in case this was the cause of it. Apart from my preference of a more liquidy rice pudding, it was perfect in taste and very easy to make.

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annabanana

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Reviewed: Aug. 4, 2009

This is just like Grandmas! I followed the directions exactly and it is absolutely delicious creamy and easy to make. YUM!!

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Askins Girls Cooking

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Reviewed: Aug. 3, 2009

yumm. tempered the eggs. added a bit of cinnamon. smooth and delish.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 2, 2009

So good and so easy to make. I had a bunch of leftover rice and wanted to make something different. YUMMY! My 4 year old son LOVED this so much it turned him into a robot, which is real compliment. :)

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