Reviewed: Oct. 26, 2009

This turns out awesome every time! Love it!

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

Reviewer:

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

Reviewed: Sep. 20, 2009

Oh My!!! What a great rice pudding recipe. I have to double it now because after I first made this my boys swooped in like vultures and left me just a spoonful..lol..how I double it: double the milk, and rice, 1 tsp. salt, 1 and 1/2 tsp. of van., 1 C. sugar and bake for 1hr and 10mins. Comes out perfect and I even get a bowl :)

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

Reviewer:

NotJulia

Cooking Level: Intermediate

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

Reviewed: Sep. 14, 2009

This is perfection. Better than any I've had in restaurants. Thanks for the recipe, Sandra!

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

Reviewer:

Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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

Reviewed: Sep. 14, 2009

This was so good!! This was my first time making AND eating rice pudding, and I think I'm addicted now. I think I made a rookie mistake though: at the hour mark my pudding was still SO soupy, so I thought it wasn't done and left it in for another 20 minutes, but by that point it wasn't too moist anymore. I saw someone said that you have to let it set after baking, so I'll be sure to do that next time. Also, I found that the raisins were delicious but almost too sweet! I think I'd be happy without the raisins and just using lots of spices, like cinnamon. Thank you for the great recipe!!

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

Reviewer:

Gillette

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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

Reviewed: Sep. 13, 2009

I made this last night and it is really good fresh out of the oven! I didn't have to bake it for 45 minutes though because it would have been too dry so I only baked it for 30 minutes. Its good the day after also but you need to heat it a bit and pour milk on it.

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

Reviewer:

Tina

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

Reviewed: Aug. 23, 2009

I made this pudding last night and it was such a big hit, I had to make another batch of it today! Everything was so easy to follow, I had no trouble whatsoever making it!

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

Reviewer:

LoriSchult12

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

Reviewed: Aug. 19, 2009

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!

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

Reviewer:

lisha

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

Reviewed: May 4, 2009

This was yummy, but a tad too sweet for my taste. The pudding didn't quite set up as much as I would have liked it to, but this is still a great recipe!

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

Reviewer:

Lycoris

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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

Reviewed: Apr. 28, 2009

This was wonderful both hot and cold! Next time I will cut back a bit on the sugar because it was plenty sweet. It is so nice to have an easy rice pudding recipe on hand!

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

Reviewer:

MHOEFFER

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

Reviewed: Apr. 15, 2009

I omitted the salt and raisins, as I didn't feel it would need the salt and didn't have any raisins on hand. Overall a good pudding, The only reason I'm giving it 4 stars and not 5 is b/c I've had better...but this is a pretty simple, easy, still tasty way to make it.

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

Reviewer:

krismomof4

Cooking Level: Expert

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

Reviewed: Apr. 5, 2009

Excellent! My only problem was that it boiled over into the oven and made a super mess. Make sure your baking dish is big enough!

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

Reviewer:

DEBLUVS2COOK

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

Reviewed: Mar. 26, 2009

I've never even eaten rice pudding before making this recipe, so I'm not sure how it's "supposed" to be, but I'm loving the stuff this recipe made! Since I can't eat dairy I used rice milk in place of cow's milk, and jasmine rice. It came out creamy and delicious. I have also recently given up oatmeal and I think I may eat the leftovers for breakfast in its place!

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

Reviewer:

Monica

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

Reviewed: Mar. 26, 2009

I really liked this one! My husband liked his cold but I preferred it pipping hot! My older one liked it but my younger ones are REALLY picky eaters! That is OK though...More for ME!!! HE-HE :)

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

Reviewer:

myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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

Reviewed: Feb. 20, 2009

This rice pudding has an excellent flavor, but still isn't quite what I am looking for. My mother's rice pudding was baked, but did not set up so solid, it had a creamy, pudding to go along with the rice. I was hoping this would also. It was perfect when I took it out of the oven, but as it cooled it set up into a stand alone mass. Guess I will keep looking. This was very tasty, though. Wish I could figure out how to make it creamier.

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

Reviewer:

LittlDuck15

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

Reviewed: Feb. 16, 2009

I'm eating this right now (after making it for the first time), and it is delicious!!! I made it as-written and it turned out wonderfully. I used half skim milk and half 2%, and just under 1/2 cup of raisins (because that's all I had). I wasn't sure what pan size to bake it in, but what I picked (a glass 8x8 pan) was perfect. I chose to mix the cinnamon throughout rather than just sprinkle it on top. It is wonderful! I like that it uses ingredients I always have on-hand. I'm eating it warm, but I'm sure it would also taste good cold. This recipe is definitely a keeper!

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

Reviewer:

Michelle

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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

Reviewed: Feb. 9, 2009

Very easy to make, but somewhat plain. Not a rich taste to this version.

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

Reviewer:

Don

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

Reviewed: Feb. 6, 2009

Great stuff. I made this for my husband. His aunt had a resturant and he said she made the best rice pudding. After he ate this, he said this might be the best! Thanks!

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

Reviewer:

Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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

Reviewed: Feb. 1, 2009

Regarding Brown Rice.. I followed the directions exactly, except I tried to use brown rice (which usually doesn't make a difference in other rice puddings)... I am guessing that was the problem. Do not use brown rice... it does not cook and only started to get soft after *3*, yes 3, hours in the oven. The milk kept drying up so I was adding water to it just to keep it somewhat moist. So sad because I really wanted to love it!

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

Reviewer:

Leanne

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

Reviewed: Jan. 30, 2009

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. :-)

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

Reviewer:

V. Rice

Living In: Annapolis, Maryland, USA

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

Reviewed: Jan. 12, 2009

An excellent rice pudding, I don't remember Granny baking hers, but this one is delish. It is creamy and the perfect consistency. I don't care for raisins, so I left those out. I also used a can of evaporated milk, I think that's what gave it it's wonderful richness. Try it! It turns out to be about half evaporated and half regular. I doubled the vanilla, and used a high-quality vanilla. I did garnish with a sprinkling of cinnamon and nutmeg. Next time I will try just baking it, and not stirring it every 15. Had a couple bites for breakfast, yum!

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

Reviewer:

louloulong

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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

Old Fashioned 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!