Reviewed: Mar. 29, 2012

I even used a water bath. I stirred it every 10 minutes the first hour, and I even covered it. Very egg-y and not creamy or custard-y. Would not make again. I will make rice pudding next time without the eggs, just evaporated milk, cream, sugar, vanilla, nutmeg & cinnamon.

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Reviewer:

gobomel

Cooking Level: Expert

Reviewed: Mar. 6, 2012

I followed this recipe exactly, except for omitting the optional raisins. I have never made rice pudding before so I was pretty excited about it, but unhappy with the result. Just like for BTSYLYNN (see other reviews), my milk and egg separated and curdled despite frequent stirring. Too bad I hadn't read the reviews first and seen BTSYLYNN's suggestions! If I make this again, I will try the water bath and maybe add some cream and more spices (more nutmeg, cinnamon) like other reviews suggested. Even with the weird texture, what I ended up with is decent so it might be worth another try.

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Reviewer:

Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 10, 2012

Used cinnamon instead of nutmeg, omitted the egg and cooked at 325 for 40 min. Also used minute rice. Loved it

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Reviewer:

lynne

Cooking Level: Expert

Home Town: Melrose Park, Illinois, USA

Reviewed: Dec. 30, 2011

Looking for an old-fashioned recipe, I found this one and checked the reviews. I made it using a combination of almond milk and coconut milk using 5 cups total and it turned out great. I used fresh nutmeg and it does make a difference as does doubling the vanilla in the original recipe.

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Reviewer:

seacaptdon

Cooking Level: Expert

Reviewed: Dec. 30, 2011

I made this recipe as stated. It tastes good, but is dry. I guess I am used to the creamier types. I would follow what someone else had mentioned in another review and add another cup of milk.

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Reviewer:

RGEM

Reviewed: Dec. 23, 2011

the first time i made it it was soupy the next day i did it over and added more rice. this is not a good recipe 1

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Reviewer:

revitalize

Reviewed: Mar. 13, 2011

This is a great recipe I added a bit more vanilla and nutmeg. I did increase the amount of milk , first time it was too dry. I also only baked for 1 hour then added the raisins and baked for another 15 minutes.

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Reviewer:

mojosruthie

Reviewed: Jan. 24, 2011

This is a great and easy recipe. I split the milk so that it is only about 2 cups of milk and 2 cups of cream. It makes it so rich and good. Definately the best rice pudding recipe I've found so far. Oh, I used freshly grated nutmeg and it makes a huge difference

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