Easy to make, turned out great! I doubled the recipe, since I'm addicted to rice pudding! Be careful to measure out your cooked rice- yields of different types of rice vary once cooked! I used 3 cups Calrose medium-grain rice. I simmered the cooked rice in the same pan with 2 cups whole milk, plus 1/2 cup evaporated milk and 1/2 cup condensed milk. I tempered 2 eggs in a bowl with the hot rice milk from the pan, along with another 1/2 cup of evaporated milk & 1/2 cup condensed milk, whisked it all together then added it to the rice mixture. Since the condensed milk is sweet, I cut the sugar in 1/2. I used the salt, butter, and vanilla as instructed, and added cinnamon, nutmeg, and allspice to taste. It turned out very creamy, full of flavor, and is good hot or cold. No problems with it drying out or gumming up in the fridge. I really feel that using 3 types of milk made a big difference in the taste & texture. The only thing I'll do differently next time is when I cook the rice, I'll add a little more water & let it cook 30 min instead of 20- my rice is slightly more firm than I'd like- but that's probably because I doubled the recipe & didn't adjust the rice cooking accordingly. This recipe was super easy & even with my changes to it, I finished making it in 45 min with very little mess to clean up!
Was this review helpful?
0 users found this review helpful
Easy to make, turned out great! I doubled the recipe, since I'm addicted to rice pudding! Be...