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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Amy

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

I thought this was very yummy recipe. I also made it with soymilk and brown rice, and it still turned out good. thank you

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becky

Home Town: Sweet Home, Oregon, USA

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Reviewed: Aug. 1, 2009

This was delicious and really easy to make. I used 1/2 cup of heavy cream and it made it really rich, but I bet it would be just as good using only milk. It was very creamy and sweet and I can't wait to make it again!

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shannonw

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Reviewed: Jul. 31, 2009

This rice pudding is really yummy! It was a little too sweet and had too many raisins, but I gave it a 5 anyway because it is so easy to make. YUM!

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DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 30, 2009

We loved this rice pudding!!! Next time I will make a few changes though. I will use about 1/2 as many raisins as it calls for and I will also temper the eggs before adding them as I had a few small chunks of cooked eggs in the pudding. Definately a keeper!!!!

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JSRICH

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Reviewed: Jul. 30, 2009

I wanted to try a rice pudding recipe for my hubby since he loves it. Once a year I make 'arroz con dulce' and it's delicious, but it takes long and requires a lot more ingredients. This recipe was very easy and tasty. My husband liked it very much! I used all the ingredients stated. Only thing I did different was I sprinkled some ground cinnamon, ginger, nutmeg and a little vanilla extract when I put in the rest of the milk. Once done I also added brown sugar for a little more sweetness and for the color. Next time I'll try making it with evaporated milk...Definitely a keeper. Thanks Erica G! :)

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BLESSINGSMP

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Reviewed: Jul. 29, 2009

WOW! This is absolutely the best rice pudding that I have ever made. I left out the raisins as family likes it without. I grate a little nutmeg over the pudding after it is finished and just love, love it.

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Brenda

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Reviewed: Jul. 29, 2009

The best rice pudding EVER!!!!!!! Thank you so much for the recipe. When i was younger I always tried to make it and my rice would always come out so hard, I had no clue that it was because I was putting the sugar in too early, so thank you thank you. Also, this tastes really good if you substitute the milk with coconut milk.

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Chef Nieves

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Reviewed: Jul. 28, 2009

I used leftover rice with this recipe and skipped the raisins as my kids don't like them and it was a big hit! REally creamy!

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thespecks5

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Reviewed: Jul. 27, 2009

Amazing and so easy! Thanks!

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Baking Mama

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jul. 26, 2009

Tasty recipe! I have dairy/wheat issues (+others), so wanted something that was yummy. Used rice milk instead of regular milk (total 1.5 cups) and it turned out great!

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kristie

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Reviewed: Jul. 26, 2009

I personally had to add more milk then called for, but other then that, it was fantastic. It was a perfect amount of sweetness.

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Cookcookery

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Reviewed: Jul. 25, 2009

no need for two pans, but --other than that--I followed the recipe exactly as written. It was perfect!

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Rose

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Creamy Rice Pudding

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