Reviewed: Nov. 7, 2009

It's sweet but not overly so and has a nice flavor. However, was hoping for the rice to soften up more-which it didn't. I think I'll try on of the baked versions. This was simple to make, however, and a great way to use up leftover rice as a dessert!

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AmandaNLS

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Reviewed: Oct. 26, 2009

excellent!

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radgal43

Cooking Level: Intermediate

Home Town: Port Alberni, British Columbia, Canada

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Reviewed: Oct. 20, 2009

This was very good - the perfect non-baked rice pudding. A word to those using skim milk: adding one beaten egg into the mix will help it thicken. I also doubled the vanilla and added cinnamon according to personal preference. Many Thanks, Laura!

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loisln77

Cooking Level: Beginning

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Reviewed: Oct. 6, 2009

I have been looking all over for a pudding recipe like this! It is the perfect sweetness and texture! We love it with whip cream and a sprinkle of cinnamon. Thank you!

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TaylorsMa

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Reviewed: Aug. 31, 2009

08/31/09- As in the case of other reviews, I had leftover rice (quite a lot) and was craving some rice pudding. It seems most rice pudding recipes call for uncooked rice so this one attracted me right away. I tripled the recipe, adding some brown sugar and cinnamon and raisins. It turned out great. I think next time I'll add an egg to up the creaminess as another reviewer suggested. Great basic, old-fashioned recipe that lets you add or change as needed. 09/08/09- I have made this recipe several times now and added a beaten egg to the mixture to up the creaminess quotient. As I commented earlier, this is a great basic recipe to change as needed. I also substituted Splenda for sugar the last time I made and it was still an excellent pudding. Very creamy and satisfying recipe for an old-fashioned treat.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Aug. 2, 2009

This was good, I used splenda instead of sugar, but I think it was missing a creaminess, any rice pudding I've made in the past always required eggs. I also added raisins and cinnamon towards the end jsut to suit my tastes. I think I'll stick with my old stand by recipe, but if I have a sweet craving and left over rice and no eggs I'll be sure to come back to this recipe. Maybe I'll even try this recipe tossing an egg in. Thanks!

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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: Jul. 6, 2009

Simple and Great!! Dress it up however you like!

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Lisa

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Reviewed: Jun. 29, 2009

GREAT !! Sometimes it's the simple things in life that are the best. I made this recipe and I felt like I was in Grams kitchen with her. Thanks for the memories.

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Char

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Woodbine, Kentucky, USA

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Reviewed: May 27, 2009

This was very good! I added some cinnamon and nutmeg and a little more vanilla extract and it tasted great!

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hannah

Cooking Level: Intermediate

Living In: Issaquah, Washington, USA

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Reviewed: May 20, 2009

This was so quick and easy it was almost a joke! I made rice in my new rice cooker for stuffed peppers and didn't need to use it all. I still had my cooker on "warm" so I just added in the rest of the ingredients and viola, rice pudding! Kids went nuts over it Laura and thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 11, 2009

Loved this recipe! I looked everywhere for a good rice pudding recipe that I could embelish the way I want. This was it.

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Missy

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Marion, Texas, USA

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Reviewed: Mar. 8, 2009

This recipe is a great! It calls for simple ingredients and chances are you have all these ingredients on hand at all times, even in between grocery trips.

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Foolishgirl

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Reviewed: Jan. 13, 2009

Love this rice pudding!! Im very new to allrecipes (and i love it) and i just recently started baking/cooking and loved how easy this recipe was.. and the fact that i had the ingredients laying around as my fridge was pretty empty!! I used brown rice instead cause that was all i had i wasnt sure if i could do that but it was so good. i also used half & half because i didnt have enough milk and brown sugar instead of white and i didnt have any vanilla so i didnt use any.. and i also added an egg at the very end which fantasticreally helped make it thick and creamy!! i will make this again for sure, if i can do it anyone can!! it was so good i burnt my tongue because i couldnt wait for it to cool lol and theres some left in the fridge for a midnight snack very filling i couldnt eat too much!! thanks so much for sharing this recipe!!

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trishy

Cooking Level: Beginning

Home Town: Kingston, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 10, 2009

I've been looking for a good rice pudding recipe and I found it here! I made it in the crock pot, as suggested, with few other changes and it is the BEST! My kids ate it up. Thanks for sharing this!

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Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

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Reviewed: Oct. 4, 2008

I think this is a very good recipe. I used the box of white rice the people at the chinese restaurants send home when you order from them. I added 2t cornstarch to thicken and doubled the vanilla and added cinnamon and nutmeg, too. It's very good!

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jbest7

Cooking Level: Intermediate

Living In: Jersey Shore, Pennsylvania, USA

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Reviewed: Jul. 17, 2008

I just made this and think it is wonderful. I will still give it 5 stars despite my additions. I doubled recipe, which I recommend for a family. Also, I used 1/2 and 1/2, doubled the vanilla, added some cinnamon and nutmeg, and cooked with a cup of raisins. I also added some cornstarch to thicken (2 t for my doubled recipe). I am sure it would still have been wonderful even without my changes, and highly recommend this recipe for a true, warm, comforting dessert. Thanks for sharing it with us.

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hisdrinkoffering

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Reviewed: Jun. 5, 2008

i love rice pudding, and this recipe is my favorite so far! the picture is really good too.

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chef.in.training

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Reviewed: Feb. 17, 2008

I found this to be a good simple recipe for rice pudding. I liked that it didn't require eggs or baking. I added 2 extra tablespoons of sugar, upped the vanilla to a half of a tablespoon, and added 3 teaspoons of cornstarch to thicken it. I had to cook mine about 30 minutes. I added a good dash of cinnamon too.

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knielsen

Cooking Level: Expert

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Reviewed: Jan. 30, 2008

I never really liked rice pudding, but i made it anyway. I added some cinnamon, more vanilla, and some maple syrup and it came out delicious. The only thing is that it only took 10 mins. to finish.

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