Reviewed: Feb. 11, 2008

This recipe is great! My cuban grandmother taught me the same way only she does not use sugar, instead she uses condensed milk and a little piece of orange peel it comes out great try it! but your idea was great!

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elise

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Reviewed: Jan. 25, 2008

This is a good recipe. I thought it was a little too sweet. But that is just personal preference. The recipe is very easy to make and quick. I would use it again but maybe add a little less sugar.

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TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Jan. 18, 2008

This was very good! Quick and easy too. A great way to use leftover rice. Be careful not to let it scorch.

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PESTEE40

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Reviewed: Jan. 13, 2008

This recipe is Awesome !!! I've fixed 2 other rice pudding recipes & this one is by far the best. I'm glad someone else had said you have to use long-grain rice, though. I did add some raisons, & had to cook it longer than it said.

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tami

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Reviewed: Jan. 13, 2008

The recipe was okay...It isn't like grandma's rice pudding though.

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BusDriverBecky

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Reviewed: Jan. 6, 2008

This recipe didn't say you couldn't use cooked instant rice, so I tried that. And the recipe failed for me. I followed it with only one modification (I used about a teaspoon of vanilla instead of cinnamon), and it did not thicken up at all. I ended up using almost four cups of cooked rice, all that was in the fridge, and it STILL didn't thicken up! After 15 minutes of cooking, I gave up and left it to cool on the counter. I came back 15 minutes later and most of it seems to have absorbed into the rice! Very weird... and tasty! :) I will definitely try again with regular long grain rice, but as is this is nice sweet-milky-flavoured rice!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jan. 4, 2008

This is a great recipe...so quick and easy.! Both my husband and I really liked it. I did add a couple of things: a few raisins and then after it was done cooking a teaspoon of vanilla. We will definately use this recipe again. A keeper! I am thinking that using eggnog and nutmeg instead of evaporated milk and cinnamon might be interesting.

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YAKASIL

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Reviewed: Jan. 4, 2008

I have finally found a recipe for rice pudding that I like as much as store bought. I made 2 batches and I like the one I created a little better. From my second batch I deleted the cinnamon and added 1 tsp vanilla. When you serve the pudding you can sprinkle with cinnamon. This is the best recipe for rice pudding... so easy!!!!

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Misty

Cooking Level: Expert

Home Town: York, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 3, 2007

This recipe is so simple and delicious! Instead of cinammon I use 1/4 tsp cardomom. This actually comes out quite thick, I like my pudding slightly more liquidy so next time I think I will reduce the rice to 1.5 cups instead.

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Nhu-y

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Reviewed: Dec. 2, 2007

This was the first time I used pre cooked rice and I actually liked it better. The texture was great.

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gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

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Reviewed: Nov. 23, 2007

I was amazed by how good this was. I cooked it for 7 minutes and was disappointed because it was so thin, but at 8 minutes it really started to thicken up and I ended up cooking it for about 10-11 minutes. I served it warm in wine glasses with a dollop of whipped cream. It made 5 servings for me. Everyone loved it and it's such an easy way to use cooked rice. Thank you so much for this recipe, I will be making this again often.

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KITTENFOREMAN

Cooking Level: Expert

Home Town: Columbus, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 19, 2007

It was very easy and quick I like recipes like this. The only thing I changed was I used cinnamon sticks instead. Love this recipe. Great for left overs.

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