Reviewed: Nov. 14, 2009

A fantastic way to use up left ove chinese white rice. Loved this!

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JESSAMY

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Reviewed: Nov. 5, 2009

Great way to use up my left-over rice. Thank You!

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Pkay

Home Town: Clearfield, Kentucky, USA

Living In: Hoover, Alabama, USA

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Reviewed: Oct. 23, 2009

I cooked this in the pressure cooker (to speed it up) and it was soooo yummy! (Even I, who doesn't like rice pudding polished off a bowl full). Thank You

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love to cook

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

This is a fantastic way to use left-over rice. I added 1 T. cornstarch to thicken and a whole egg. I also skipped the nutmeg and gave it a "splash" of vanilla extract. SO GOOD! Thank you Sheila Wilde for sharing. This recipe will see a lot of use at our house!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Aug. 11, 2009

This was pretty good. I, too, was looking for something to do with left over cooked rice and we are eating very low-fat diet so I tried this. It kinda broke in the microwave. Only had to cook it 7 min on the 50% setting. I'm glad I checked it or it would have been ruined at 9 minutes. I also used brown sugar instead of the white sugar.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 19, 2009

Recipe worked perfectly for me. I used Splenda instead of sugar. Delicious and easy with leftover rice!

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: May 30, 2009

Takes good! I made it on the stove and used a whole egg with leftover Chinese rice. Very easy.

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CHATNOIR0418

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Reviewed: May 4, 2009

So good and so easy. Rice with thicken as it sits. Great way to use the leftover rice.

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FRANLIE0301

Cooking Level: Intermediate

Home Town: Carteret, New Jersey, USA

Living In: Riverside, Rhode Island, USA

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Reviewed: Mar. 3, 2009

I am sorry, this recipe just didn't work out for me. Recently I have been looking at rice pudding recipes cause I have a stomach flu and can't have anything too solid, but can have creamy and milky stuff. I decided to try this recipe in an attempt to go back on something more solid and it was a total flop. I already had cooked rice, which was why I tried the recipe but the egg totally curdled on me and definitely wasn't a pleasant texture really have in the rice pudding. Actually It didn't look appealing either. I took a couple bites and decided to dump the rest. I really hoped this recipe would turn out because I frequently have leftover cooked rice and alot of other recipes called for uncooked rice. Oh well.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

This was great to use up extra rice I had. I had a bit more rice so I adjusted the amounts. My husband liked it and my daughter thought it was great. I might presoak the raisins (or buy better ones) next time.

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BRYSTONMAMA

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Havelock, Ontario, Canada

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Reviewed: Feb. 16, 2009

Wow! Someone is watching out for me. I had just got a rice cooker which I love and then wondered what to do with the left over rice and this recipe came along. So easy and it reminded me of what mom made when I was a child.

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Linda

Cooking Level: Expert

Living In: Orono, Maine, USA

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Reviewed: Jan. 27, 2009

This recipe did not work out for me. The egg separated and the liquid evaporated. Maybe it's just my microwave...

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RockStarPrincess

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Reviewed: Jan. 15, 2009

While I love the idea of quickly microwaving a delicious rice pudding - this one didn't turn out well for me. It was still very watery at the end of the recommended cooking time, so I added an additional egg white and cooked it for another 8 minutes. By then the rice had sort of fallen apart and was very grainy. Good idea, but it didn't work well for me.

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pennyg

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Reviewed: Jan. 14, 2009

Was looking for something to do with left over rice and this was a HIT! I don't normally like rice pudding but this was excellent!

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Sasha

Cooking Level: Expert

Home Town: Champlain, New York, USA

Living In: Plattsburgh, New York, USA

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Reviewed: Nov. 22, 2008

I will never buy store bought again as this was just too easy and way to good.

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Kathy

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Reviewed: Nov. 2, 2008

Really yummie, I also did what a few people suggested and added a bit of vanilla, I also added the cinnamon in the last few minutes of cooking as well as sprinkled a bit on top at the end. I did double the recipe and I used 2 whole eggs instead of just whites I also beat the eggs the milk and the sugar pretty throughly to keep the egg from seperating during the cooking process. I cut out the nutmeg cause I didn't have any and I cooked it for 9 mins at 50% and then for an additional 4 minutes at 60% because it needed more time as I doubled it. Turned out perfectly!!

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KelseyS

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

I had never had rice pudding before, and decided to try this with some leftover rice. Yum! My husband and I loved it!

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Mary_C

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Oct. 2, 2008

Awsome and sooo easy! I used regular raisins and added the cinnamon and nutmeg before cooking (oops), but I think that made it even better!

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freeflykami

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Fantastic! It was really, really easy, and fulfilled my craving perfectly. I replaced the milk with soy milk and a splash of vanilla soy milk, which made it lovely and sweet. Also, as I had no spices, I sprinkled a little instant coffee on the top. It was delicious!

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Sheridan

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

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Reviewed: Aug. 15, 2008

This is a great recipe to use up your leftover rice. Nicely spiced, not very custard-y tasting though. I had to cook mine at full power in the microwave for 9 minutes instead of 50%.

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