Reviewed: Apr. 29, 2012

This was great rice pudding! My grandma baked her rice pudding so when in search of one I wanted one that was not just cooked on stove top and this is a great starting place! As is it is great, I let it cool for 40 minutes and it was still warm when I ate some...sooo good. I will try a shorter grain rice next time (for a creamier consistancy) but this is great!

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Reviewer:

RHONDAM10

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: La Salle, Colorado, USA

Reviewed: Apr. 22, 2012

I followed this recipe exactly as written. I liked the taste of it (that's the 3 stars). I liked the consistency when I took it out of the oven, but after being refridgerated it was very thick. I'm surprised so many people are saying this is creamy. It did have a nice flavor.

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Brenda

Reviewed: Mar. 24, 2012

This was really great served warm. We used golden raisins.

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Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Jan. 12, 2012

Great recipe-I added 3 additional tablespoons of brown sugar and sprinkled a little more with the cinnamon the last 5 minutes of cooking.

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Gina

Cooking Level: Expert

Reviewed: Jan. 2, 2012

Most like my grandmas :D I love it like cereal in the morning with a little milk and cinnamon sprinkled on it.

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Reviewer:

Lisa

Cooking Level: Expert

Reviewed: Dec. 19, 2011

This was very good. I needed to add a little more sugar to suit my taste, but it's better to start low and add more. My younger kids didn't like it (4-7), but they don't know any better, and my oldest (11) thought it was great.

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Reviewer:

CookieMonster757

Reviewed: Dec. 12, 2011

I just made a batch. Smells so good, warm. My son recommended 5 stars! Easy too! I will make it again.

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Reviewer:

claudette

Reviewed: Oct. 16, 2011

I made this for my dad who never had rice pudding before and dosen't like to try new and he really liked it but I only put it in for about 45 min because it was getting dry I also added a bit more milk at the end

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Rainy

Reviewed: Oct. 3, 2011

The creamy rice pudding recipe worked so much better. This was a soupy mess.

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Reviewer:

mumkim

Reviewed: Sep. 24, 2011

FAN TAS TIC!!! I doubled the recipe, used a mixture of evaporated milk, half and half, and 1%. Only used 1/2 teaspoon of salt for a double recipe. I didn't add the raisins or cinnamon because my family doesn't like them. Baked covered with foil for 1 hour, no stirring. (I bake rice pudding specifically so that I don't have to fuss with it, so why would I open the oven to stir it every 10 minutes??) After 1 hour I stirred it well, added vanilla and 5 egg yolks, covered again and baked for 30 more minutes. Turned out perfectly creamy, tender rice, incredible. I've been looking for a rice pudding recipe that starts with raw rice and is baked instead of cooked on the stove top, and this is it!

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