Reviewed: Apr. 13, 2008

For those of you having trouble with thickening, try a shorter, whiter rice. they tend to have more starchy properties than the long grain varieties, which is why the are used for risotto. try a risotto blend, or a nice sushi rice for best results.

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BMSELF

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Reviewed: Mar. 5, 2008

My family didn't care much about this one or the pineapple sauce. I personally thought it was too dry or not creamy enough, so I kept adding more milk to it. It was also not sweet enough by itself, thus the reason for the pineapple sauce I guess. The pineapple sause taste reminded me of the baby food pineapple dessert. I don't think I might be making this again.

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Brandy

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Reviewed: Jan. 29, 2008

Very good recipe. I really liked the pineapple sauce. It added a new touch to an old favorite. Very easy to make also.

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TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Jul. 30, 2007

The picture looks great, but my pudding didn't. Maybe it had something to do with the fact that I used brown rice, but somehow, it never quite became "thick and creamy" as promised. I kept at it for 45 minutes and then gave up. I tossed the pineapple in, rather than spend even more time making the sauce. We did eat it, and it wasn't bad, but not something I'd do again.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 22, 2007

This recipe is great! I added cooking time and left out the egg. Loved the creaminess after adding the cream cheese. The pineapple sauce complements the pudding so well.

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Gina B.

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Reviewed: Dec. 2, 2006

This was delicious, rich, creamy pudding. I had to cook the rice mixture 20 minutes to reach the thick/creamy stage. Also, I added a tiny bit more sugar at the end of cooking. I liked the pineapple sauce, but my husband preferred his pudding without the sauce.

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