Reviewed: Feb. 2, 2008

I cooked this on the stove. The taste was pretty good, and the texture was nice and creamy. However, some of the egg separated during cooking so that there were white bits of cooked egg running through the pudding. Still, it was enjoyable, and I would probably make it again, but cook it on a lower temperature so the egg doesn't separate.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mizzykitty

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: London, Greater London, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2008

I also doubled the recipe however, it did not turn out for me. I added the egg whites to the rice like the recipe said but they separated during cooking so there were pieces of cooked egg all through the pudding.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

Easy to make and hubby said it tasted like him mom used to make.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

Didn't turn out for us ... Not very tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PIZZABOY199

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Castle Rock, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2007

Very quick and easy recipe. I cooked it on the stove as another reviewer suggested and added all ingredients at once. I would not recommend using a whole egg in place of the egg whites, though. You could see small bits of yellowed, practically scrambled eggs in it. So next time I will definitely follow the original instructions on that one. Other than that, add a tsp of vanilla and it's great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2007

I too doubled the recipe & used a whole egg instead of a white. I omitted the raisins & cinnamon & nutmeg...choosing to sprinkle on some ground ginger instead. Then I parfaited it w/ mango jam. If you eat this right away, while it is still very warm, it will be kinda soupy but it thickens as it cools. So you might want to cook it a bit longer, to thicken some, if you want to eat it right away. Super easy recipe that tastes good too...thnaks Sheila Wilde!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2007

Very good taste! Could be a little more custard like I think. But, other then that, very tasty after dinner treat.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Leo

Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada

Living In: Taber, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

super easy, super good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VSENER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2007

this was great!! everyone loved it! just definitely have to add ore time of you double the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sassysmalls_13

Cooking Level: Intermediate

Home Town: Galena, Illinois, USA

Living In: East Dubuque, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2007

I made this for my husband and he rated it a 3 out of 5. It seemed to be very thick and not so creamy. We were looking for something with more of a pudding consistency but this seemed like overcooked, starchy rice. I think if we had added a bit more milk and cooked a little less it would have turned out better. Thanks for sharing though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2007

This is the most popular dessert in our family. The little ones get it before bed to fill their tummies for a full nights sleep. But be careful not to use DAY OLD rice. Rice has a natural bacteria that survives the cooking process. The longer it is left a room temperature, the more it multiplies. The result is BAD food poisoning up and down. Refrigerate as soon as possible after serving, and only keep in fridge up to a day.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Lisa Marshall

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2007

A-W-E-S-O-M-E....Fast,Easy & Good. We just gobbled it down so fast. Great recipe for left over rice..I did put in a little vanilla and put in the cinnamon and nutmeg while cooking also cooked it on the stove. Turned out just great. The kids and hubby and grandpa just could'nt get enough....good thing I made a quadruple batch....HIGHLY RECOMEND

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DARCODCAR

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2007

My husband and I liked this a lot. We used the 4 serving size recipe. The only problem was I had to triple the cooking time. It was easy to tell when it was done. It bubbled up in such a way that it was almost self-stirring! Soon after that it started to solidify and look the way it should.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

I loooove this because it is both super easy, and really yummy too! I love how the raisins rehydrate, and the fact that I can make just enough for myself, because no one else in my family is really into rice pudding... Yumm. Excellent with jasmine rice!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maria

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Indiana, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2007

It tastes good and it is easy to make but it is not creamy like pudding at all. It's more like sweet and cinnamon-y flavored rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2006

so easy, yet so awesomely delicious expecially during university exams

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauren H

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2006

Oh so yummy! I doubled the recipe and used 1 whole egg instead of egg whites and I cooked in on the stove instead of the microwave. Took a total of 20 minutes using already cooked rice that was leftover from dinner. Smooth and creamy. Served it warm with a dollop of Cool Whip. Good thing I doubled the recipe -- it was gone after everyone had a second serving!!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

KIMINABMW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2006

This is fabulous! I had a lot of leftover rice from Chinese take-out and was looking for something to do with it instead of throwing it out. I doubled the recipe for my family and used one whole egg and one egg white. Added cinnamon and nutmeg at the very beginning and 1/2 tsp. vanilla. This is a GREAT recipe and will definitely make again.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

KAJOSE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2006

I doubled the recipe, so I added a few extra minutes to my microwave time. I also did whole eggs and added a tsp of vanilla. I also mixed the cinnimon and nutmeg in before I cooked it. I loved the easiness of it and it tastes delicious! Who says you need to spend hours and hours to make great rice pudding!!!

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

MEGGYSMAMA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2006

Quite delicious for how easy it is. I omitted the raisins, and let it set about 25 minutes to thicken appropriately.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DUCKYE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

No-Fuss Rice Pudding

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!