Reviewed: Nov. 13, 2009

This recipe doesn't stand up to "traditional" rice pudding recipes, but I'm giving it 5 stars because I don't think it was intended to rival regular rice pudding. If you want the taste of rice pudding and a quick dessert that's tasty, this is the one! You can even make it with fat free evaporated milk and it still ends up being tasty!

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greenmonk

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Reviewed: Oct. 31, 2009

I can only give this 3 stars because there is WAY too much cinnamon in this. I used about 3/4 Tbsp. and still it was overpowering. I also had to cook it covered for about 12 min. to get it thick and creamy. So as not to waste it, I added vanilla ice cream to our bowls and that cut it a bit. I will try this again when I have leftover rice but only use 1 tsp. cinnamon and know that it wont be ready in just 15 min., it takes longer. Update- I made this again with a tsp of cinnamon and still found it to be a bit much. You could also really taste that it was too sweet. I won't make this again. I am revising this rating down to one star because this is just not a good rice pudding recipe. There are definitely better ones out there.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 22, 2009

I made this tonight with some leftover cooked rice. My boyfriend and son loved it! I did follow the suggestion of using a tsp of cinnamon instead of a Tbs. Glad I did. A tsp was more than enough.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Oct. 20, 2009

One of ny husband favorites. We doubled the recipe. Next time we would use 1/2 the amount of cinnamon and we added raisins. He loved it!!

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Darlene

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Reviewed: Sep. 24, 2009

Quick, easy and very tasty-- I used medium grain rice the 2nd time around and think it came out even better!

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PuddinPop

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Reviewed: Sep. 9, 2009

This was a very good recipe. I did have to cook the rice longer for about 8-10 min. for it to thicken & I wasn't sure about using that much cinnamon, but it was delicious and very quick & easy to make.

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Marge

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Reviewed: Sep. 7, 2009

Very good easy recipe. I added nutmeg, but other than that it's good as-is. I poured into ramekins and served at room temperature with cinnamon sprinkled on top.

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moxie & mirth

Cooking Level: Intermediate

Home Town: Pomona, California, USA

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Reviewed: Jun. 26, 2009

This recipe contained way too much cinnamon; it was overwhelming. A teaspoon would be enough. Otherwise, this is a great and easy recipe that I would make again (with cinnamon reduction).

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demaem4

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Reviewed: Jun. 23, 2009

I have tried other rice puddings in the past where you have to cook the rice first and those recipes take forever! However, this recipe was so simple and easy and took no time at all to make. I love eating rice with cinnamon, sugar and a pat of butter for breakfast or dinner, but wanted to put a 'spin' on an old favorite dish. I came on here to find a quick recipe that I could make in just a few minutes because I needed something in a hurry for my 6 year old to have for dinner. I followed the recipe almost to the letter, but decided to add nutmeg. I cooked the rice, milk and dry ingredients and at the very end of the cooking added 1/4 teaspoon vanilla. I tasted it, but discovered it was not sweet enough. I added a couple tablespoons of sugar (I have at least 3 - 4 cups of rice) and with the vanilla it is a taste treat to be savored, for sure. My usually picky daughter, who hasn't eaten rice since she was a baby loves it!

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Mama D

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Reviewed: May 9, 2009

Brilliant! So easy and just yummy! I made it sugar-free with Splenda for my diabetic boyfriend, used about 1/4 cup Splenda, plus added 1 tsp. of butter, and 1 tablespoon of sugar-free orange marmalade, plus 1 teaspoon of cinnamon -- a tablespoon is too much! Creamy, very rich, comfort food at its finest!

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VigilanteSquirrel

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Reviewed: May 1, 2009

Fantastic! I served with whipped cream on top. So easy to make.

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Bradford

Cooking Level: Beginning

Home Town: Pleasant Grove, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Mar. 22, 2009

I likes this recipe it reminds me of my grandmother. I did something different instead I used brown rice in place of the white since there is a higher nutrition value and I cook it till it was thick and it came out great.

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VERONICA68

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Little Elm, Texas, USA

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Reviewed: Mar. 5, 2009

I only used 1 tsp. cinnamon. 1 Tbsp. is a little to much. Otherwise pretty good.

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T. Buck

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Reviewed: Mar. 1, 2009

I love simple ways to recreate leftovers and this is a perfect example. I'll use this the many times we have leftover rice after salmon meals or stir-fry.

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Laureli

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Reviewed: Feb. 17, 2009

Delicious! However, next time I shall have to make sure that the rice I use is very soft.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Feb. 16, 2009

I made this recipe last night after having leftover white rice on hand. I followed it exactly as written, and it definetly didnt turn out as good as it sounded. Way too much cinnamon and way to sticky.

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courtlove

Cooking Level: Expert

Living In: Hemet, California, USA

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Reviewed: Jan. 15, 2009

WHat a great recipe to use up my leftover rice! Other recipes call for uncooked rice. I usually like to make a recipe as is the first time before altering, but by the picture, I could tell I wanted a bit less cinnamon. I also added about 1/2 tsp vanilla- YUM! It was delicious warm and also good cold.

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dizziepixie

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Reviewed: Jan. 5, 2009

It was ok, I followed the recipe except I left out the cinnamon until the end thinking it would look prettier to sprinkle it on. Well that was a mistake, maybe I'm just not to keen on evaporated milk (I don't have much experience with it) but it definitely NEEDS the cinnamon. I mixed in a good amount and then it tasted ok.

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Amy

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

I made this recipe to use up half a can of evaporated milk I had left over, so I halved the recipe. I like that this is quick and doesn't involve constant stirring. However, it also doesn't taste as good as more involved recipes. I would make this again to use up more milk or rice, but I wouldn't go out of my way to make it.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Dec. 17, 2008

Totally yummy and easy. I have longed long and hard for a good r.p. recipe, and this is it. I added 1/4 sugar instead of a 1/2 cup because other reviewers thought it was too sweet, and a dash of vanilla. Really easy and flavorful. No more Kozy Shack from the grocery store for me.

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elisa

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