Reviewed: May 7, 2012

Had to comment on this one.. Probably my favorite recipe on this site - So quick and easy, you can easily make changes to it to suit yourself, and its delicious! It's also impossible to mess it up. I've used this recipe several times and I'm never disappointed! Usually I use the stove instead of the microwave, but I've done both. Like others said, I also add vanilla, and use whole eggs. Turns out absolutely delicious every single time. Thank you!

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Lokii

Cooking Level: Beginning

Reviewed: May 1, 2012

Delicious and easy. I followed others advice and used a whole egg. I doubled the recipe, used a tsp of vanilla extract and an extra dash of cinnamon. I made this on the stove and it was creamy!

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lynnie

Reviewed: Apr. 13, 2012

Great easy dessert! I used whole eggs and almond milk. Yummy.

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sweetsneats

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Stillwater, New York, USA

Reviewed: Mar. 11, 2012

Not sure what went wrong? I followed the recipe, but it was not creamy ... just dry flavored rice

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shelbynme

Reviewed: Jan. 8, 2012

What a GREAT way to make this! It turned out so good! I followed the recipe & was VERY pleased! Thank you for sharing!!

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TRELLA72

Reviewed: Nov. 21, 2011

So like many others I was looking for a way to use up old take out rice. I've not had rice pudding before, but I will be having it again-anytime I have left over rice! A yummy surprise. (I did omit the raisins, b/c I didn't have any on hand)

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Indiana Mommy

Cooking Level: Intermediate

Reviewed: Oct. 13, 2011

Doubled and added two whole eggs. After I took it out of the microwave I added 1/4 cup whipping cream. Will do this recipe again!

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Linda

Cooking Level: Intermediate

Home Town: Ligonier, Pennsylvania, USA

Reviewed: Oct. 1, 2011

This recipe was great. I changed it to 4 servings for my family and skipped the raisins. I also chose to do it on the stove and used a whole egg. Definitely plan on using this recipe again!

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mnk101905

Reviewed: Jun. 23, 2011

I like this (didn't try it with raisins, though). I'll try using an egg yolk instead of white next time--I don't think the yolk will separate. I don't think it needed the full amount of sugar, either. And I like having a little fat in my food so I didn't use skim milk.

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hfarnz

Reviewed: Jun. 2, 2011

I used leftover brown rice, egg substitute and Splenda, a combo of fat free 1/2&1/2 and cooked it for the time the recipe said. It was good, the egg did scramble and I did need to stir in some extra half and half at the end. I also added some cinnamon. It was good for a quick dessert or when you need something sweet!!

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