Reviewed: Nov. 2, 2011

My family absolutely loved it !! I did just a couple of small changes to make it more personal though. I added cinnamon to the pudding and replaced 1 cup milk with whipping cream. Didn't last the night. Will be making this again.

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5 users found this review helpful

Reviewer:

Lillian

Reviewed: Oct. 18, 2011

Yum! I have made this several times now and even for a potluck at work. Just the rice pudding in this recipe is fabulous, very creamy. I really think the cream cheese is the key here!

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3 users found this review helpful

Reviewer:

Bakerzoo

Reviewed: Feb. 1, 2011

I gave this a 3. It needs more flavor first off and I thought it was going to be more of a thick but watery rice pudding. Kind of like a chowder. You know thick but has liquid. This did not. I worked at a indian resturant and it had alot of bold flavors and liquid and since thats the only rice pudding ive ever had this was not that great. Did not make the pinnapple sauce though. I may make it again and try new ways to add flavor but i doubled it since the reviews were so good and it was kind of a waste of alot of food!

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Reviewer:

caitlinveggie

Reviewed: Jan. 3, 2011

Very delicious! I added about a tsp allspice to rice mixture 1/2 way through it's cook time, and this went really well with the sauce! Kids liked it plain though. Definitely will make again.

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3 users found this review helpful

Reviewer:

Cookingduchess

Reviewed: Dec. 21, 2010

I made this for the first time and was absolutely delighted with the results. As another reviewer had suggested, I used 1 can of evaporated milk (the remainder was regular milk) and also 4oz cream cheese (easier to just cut the cheese block in half). I used "Lundberg's" california white jasmine long grain rice. This recipe beats store-bought rice pudding, that's for sure! I found it to be the perfect sweetness. My boyfriend asked me how many years I had been making this & was surprised when I said it was my first time!

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Reviewer:

north_mountain_gal

Reviewed: Nov. 18, 2010

every other day when i was in boarding school in ireland we got a bowl of rice pudding with a dollop of jam in the center for a sweet after dinner. and so began my love affair with rice pudding, i have tried many many recipes for rice pudding and this one is by far the best, when i make rice for the meal i always make three cups extra so i can put together this rice pudding. nostalgically though i leave out the pineapple sauce (have tried it though, and it is excellent) but add the dollop of jam. takes me back to a simpler time.

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Reviewer:

skippy

Cooking Level: Intermediate

Living In: Staten Island, New York, USA

Reviewed: Aug. 24, 2010

I like Jasmin rice much better so we subsittuted that for long grain rice. I thought the recipe was very good.

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2 users found this review helpful

Reviewer:

solowookie

Reviewed: Feb. 24, 2010

This is really good. I used long grain rice and had no problems with this getting thick and creamy. The higher fat the milk is that you use, the better. I'll use a can of evaporated milk, and then regular milk for the rest. With the cream cheese, I usually use 4 oz because it's easier to just cut an 8oz block in half.

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Reviewer:

5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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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Reviewer:

BMSELF

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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