Yum-o! I love this kind of baked rice pudding. I followed the recipe exactly with exception to adding about 1.5 tsp of pure vanilla extract right at the end and I added the raisins right at the start of the cook time. Everyone in my family really liked it served with fresh whipped cream! Next time I make it, I don't think I will bother stirring it every 15 minutes though...it would be just as good and less bother. The only point worth mentioning is that when I took the pudding out of the oven after 1 hour, it was still pretty soupy so I was worried that it wouldn't set...but as it cooled it set perfectly.

This is one of the best ones I've tried. The cooking times were perfect, and it actually looks like pudding. I added some cinnamon, and it is absolutely wonderful.

My niece was having a birthday party for her two daughters and decided on a Greek theme. I volunteered to make rice pudding. I looked through all the rice pudding recipes and saw this one sounded the best. I didn't know how it would thicken with all the milk and a small amount of rice, but as I kept baking and stirring every 15 minutes, it thickened up nicely. It was a big success. I topped it with whipped cream and a sprinkle of cinnamon. My niece said it tasted like the rice pudding in her favorite Greek restaurant. Everyone wanted the recipe.

All I can say is "Thank you for sharing your wonderful recipe with us all." The first time I made this rice pudding the rice was a little undercooked and was still crunchy when I bit into it. But I have now perfected it and can make it with my eyes closed. I first found this recipe about 2 months ago. Now when I make it, the first thing I do is put some water in a pot and boil the half cup of rice for about 10 minutes so that it will become a little softer before I start baking and won't have the undercooked problem again. Besides pre boiling the rice the only other change I made was cut the raisins down to about a third of a cup. And I added the raisins to the saucepan with everything else so they could plump up. I didn't stir the rice pudding every 15 minutes either. I baked it for about 40 minutes and stirred it after about 20 minutes.I have made this recipe every night for the past 3 weeks.As soon as I get home from work I start the process and by the time the rice pudding has cooled down I put the casserole dish on my lap and don't stop eating until it is finished. I do believe I am addicted to Rice Pudding now. Simply delish. :-)

This was sooooo good. The smell of it cooking brought me right back to my childhood. I added cinnamon and nutmeg and 1/4 cup of brown sugar instead of white. I will definitly be making this again!

Made this as directed, but ended up only having to cook for 45 mins total, as it started to become dry. Next time I'll add only a pinch of salt, since it seemed salty to me.

Made this twice now, once with milk and once with soy milk - both were delicious. Easy and delicious. Recipe is a keeper. Thanks.

I have never made rice pudding before I tried this recipe. I thought it was very good. It needed a little more milk added tword the end of cooking, or maybe even 15 minutes less in the oven.

I just finished a large bowl of this...yummmm! It is creamy, delicious, warm and comforting. Just like mom used to make. I didn't change a thing, except to add a little cinnamon when I added the vanilla and then again when I served it. (I love cinnamon). Cooking times were perfect for me. I can't wait to start on the leftovers!

Simply put: THE BEST. It tastes exactly like the rice pudding I used to buy at the store (Kozy Shack rice pudding). I changed some things, though: as another reviewer said, I boiled the rice in some water for about 10 minutes, then I proceeded with the recipe. I was afraid that the rice wouldn't be cooked enough, and it turned out really good. I added almost 2 tsp of vanilla, and that really did the trick. However, I didn't add the raisins as I thought it was unnecessary. Soooo good. My whole family loved it. Thanks so much!