Thanks corinnegeary for this recipe. The only change I made was to cook the rice in water before adding the other's ingredients. I made a thick sauce with sugar and butter until golden brown and with this sauce I greased it small plastic containers (usually used for jello's) and keep it refrigerated for 8 hours before serving. I used store bought toasted coconut. I have no complaints. I will be making again. Thanks for sharing. :0)

I shouldn't even give it the one star; I followed the directions exactly, and ended up stirring for over 2 hours with the double boiler; after it STILL wasn't done, I put it directly on the heat. Still not done, and after over 2 hours the rice was still hard and uncooked. I'm not sure what went on here, but something is wrong with this recipe!!

I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to boil for a few minutes every now and then, and the rice was still hard. To try and figure out why, I looked at my Grandma's tried-and-true rice pudding recipe. With hers, the rice is cooked as normal in water first. When the water is nearly gone, then the milk is added and cooked on medium low so it bubbles, but doesn't boil. Stir every 10-15 minutes, adding about 1 cup of milk when it starts to get thick. Do this for about 1 hour, until the rice looks creamy and the kernels are barely there. Add the sugar in the last 5 minutes.