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 an easy, fantastic recipe. I had some leftover coconut milk and I mixed it with water and used it for the milk in the recipe. It was pure creamy goodness! One of the other reviewers mentioned making it with soymilk, I'm looking forward to trying that too. Thanks for a wonderful recipe!

I went exactly by the recipe and this came out like rice soup. And the raisins, well there seemed to be almost just as many raisins and rice. 1/2 c. was way to much by the time they plumped back up. I was wanting a thicker rice pudding. Not a runny bowl of warm milk and tons of raisins. I won't be making this recipe again. It smells good though. lol

This tasted like the rice pudding I remember. It was a tad dry but maybe that was because I used pudding rice instead of long grain rice. I'm only giving it 4 stars because my british husband wouldn't even taste it. It's not a proper, english, traditional rice pudding according to him!

Awesome recipe. It's really hard to believe there are no eggs in it--it tastes so custardy! However it was just a tad dry, even though I cut the last 15 min down to 10. Next time I'll cut it down to 5 minutes (and there WILL be a next time!).

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.

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

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!

Excellent!! I decided to use organic brown rice and since I had about 2/3 cup of evaporated 2% milk to use up, I subbed that amount in along with 1% milk. I also added cinnamon since I love it so!! I did find that it needed quite a bit longer to cook (a good 20 mins at least) since it was still quite runny after the suggestged cook time...although that may have been a result of the brown rice. Regardless, great flavour - hubby and I both enjoyed!

very good! made with cooked rice, bit less milk and half-n-half!

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!

I had about 1-1/2 C. or so of leftover cooked rice and used it to make this very tasty pudding. Since the rice was already cooked, I didn't bake the pudding in the oven - just mixed everything together in a saucepan on top of the stove until it thickened nicely, but was still a bit on the soupy side. It will thicken even more in the refrigerator and you may want to top each serving with half-and-half if you prefer a softer texture. Being allergic to eggs, I especially liked the fact that this is one of the few recipes I've found over the years that doesn't call for them.

I've made this many times and it's always a hit. Fast, easy, tasty. We love it!

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.

Loved, Loved Loved this! I used evaporated milk, b/c my milk had gone bad, but it would be fine either way. I also simmered the rice mixture with the vanilla by accident. Oh well, it was absolutely wonderful!

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 used this recipe but with 1/2cup Light vanilla Soymilk and 3cups 1% Milk. It turned out really well and i liked that it didnt require any eggs too. Yummy!