Reviewed: Oct. 18, 2009

I made this last week when I was going to have a tooth pulled. I needed something soft. Oh my word!!! It is just like grandma use to make! Thank-you for the receipe.

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Hazel

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Reviewed: Oct. 4, 2009

I was not very impressd with this, I took it out of the oven about 15 minutes early, before it got to the "dry" stage everyone else had mentioned, but my egg still seemed to turn to a scramble as another reviewer had mentioned. I've always made rice pudding before where you temper the egg before adding it to the mixture, I thought this might be ok since the egg would come up to temperature with everything else, but it never got creamy, just eggy. I think I'll stick with the Classic Minute Rice Pudding and Creamy Rice Pudding recipes from this site, they seem to work best for me.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jun. 24, 2009

Just like I remembered it from when I was a child! Thank you for the recipe!!

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Hannah

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Reviewed: Jun. 4, 2009

We loved this recipe but also like other users found it a little dry. If you make it as written you end up with rice pudding that you can cut into little slices. I added one extra egg and added about 1 cup of milk every hour to keep it creamy. Great flavor though.

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emilyp

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Reviewed: May 13, 2009

First time I made the recipe, it was a little dry but very favorful. Second time I added extra egg. Second time used 1 tsp of lemon extract and 1 tsp of vanilla extract. Delicious

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Viney

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Reviewed: Feb. 22, 2009

For my 50th birthday I made this rice pudding for my dessert. I was skeptical that when I put it in the oven whether it would thicken or not but approximately 2 hours later I took it out of the oven and it was just like cottage cake. I will always use this recipe for my best pudding. I almost did not find it again when I went looking for other recipes thank god I found it.

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cheerios

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

i love rice pudding, and while this was baking it smelled great, but because of the egg it was more like a breakfast thing. i was not happy with the results. i will make sure there is no egg in the next recipe i try.

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heather burke

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Reviewed: May 1, 2008

this is a really good recipe, it is similar to an old english recipe I have. My Dad would add 1 can of "carnation" evaporated milk about 30mins before it was done cooking. Not only does it add extra moisture, but it adds a really nice creamy, sweet taste. The evap. milk also helps to brown the top just a bit (this is the part we all used to fight for). I will definitely make this recipe, but not without adding the evap. milk near the end. :) Thankyou for the recipe.

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mrs.Z

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

I made this recipe yesterday and wasn't thrilled. Maybe I just don't like rice pudding, I'd never had it before. I just felt like it just tasted sweet, but didn't really have much flavor (although, I didn't have rasins... maybe they would have helped).

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zeezeebaker

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

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Reviewed: Mar. 13, 2008

I have just taken on a new kitchen with great cooking facilities. This was my first recipie in the new oven. Tender belly needed tender lurving. I was without any measuring spoons or cups and all was done by eye. A bit of an "OOPS!" on the vanilla essence - elbow went a little high. I thought it would be too vanillaish but by the time it finished in a little under two hours it was great. Maybe a little dry but that is probably a new oven running a bit hot. Will probably raise rating to 5 stars when I do it again.

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Brian

Cooking Level: Intermediate

Home Town: Townsville, Queensland, Australia

Living In: Darwin, Northern Territory, Australia

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Reviewed: Mar. 3, 2008

It smelt very good while cooking and even looked good for the first hour.. But that had to be some of the worst rice pudding I have ever had. Feeling the texture of the egg when you bite into it was disgusting. My husband would even eat it, and he is in the military. They will eat anything except that. Sorry

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hspiewak

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Reviewed: Dec. 27, 2007

I made this on Christmas Eve 2007 and my family said it tasted wonderful. My mother-in-law always made rice pudding and since she has passed away, I was looking for a simple rice pudding recipe that didn't involve scalding the milk. I followed the recipe and used 1% milk, covered my pan and stirred twice while baking. The pudding has a smooth, sticky texture which was perfect. As a Swedish tradition, we leave out the raisins and serve the rice pudding with cinnamon, sugar and cream. This easy recipe will now become our family tradition for Christmas.

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Lenora

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Reviewed: Nov. 14, 2007

Very close to my moms this was not as dry as hers was. Not too bad my husband didn't care for it but my son loved it none left will make again for him.

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Corey

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Crowley, Texas, USA

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Reviewed: Oct. 15, 2007

Really easy ... but a little too sweet.

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electricpenguin

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Reviewed: Sep. 14, 2007

This is great! I made it with rice milk even and it turned out very well. The stirring the first hour seems to be very important.

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lebeth

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Reviewed: Jul. 29, 2007

This was not very good, it was grainy, dry and just boring. added cinnamon to make it somewhat edible, Will not make again.

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AKISSBEYON

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Jesup, Iowa, USA

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Reviewed: Jun. 14, 2007

like this one. i used the extra milk, and i used egg whites. i also used splenda instead of sugar. turned out great!

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mom2many

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Reviewed: Jan. 28, 2007

Easy to make but like others said it turned out to dry. The flavor was there however the texture was not at all apealing. It was as if the custard broke. It was eggy and grainy and dry, might try again by increasing liquid and using half and half.

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FRMNJGAL30

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Reviewed: Jan. 10, 2007

This is definetly the best rice pudding recipe I have ever tried! Very yummy ! Thanks for the recipe:)

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Susana

Cooking Level: Expert

Home Town: Montevideo, Montevideo, Uruguay

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Reviewed: Jan. 2, 2007

My husband made this tonite (followed recipe as written) and neither of us found it all that impressive. I thought it was okay tasting but there seemed to be something missing (cinnamon my guess) and my hubby thought it was too "eggy" tasting. It was worth a try but I think we'll try a different recipe.

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