This is fantastic rice pudding!! I did have to cook it longer than the 10 minutes to thicken it but thats a minor problem.Its a hit with my family! TRY IT!!

This recipe is actually good when you meausre the things up correctly. Never use that much milk with that little rice. I used 3 cups of rice and measure 4 cups of milk, but i do eyeball it and add whatever I think it needs. As long as it's thick with a little bit of milk visible, then it should be fine. Also, reduce the eggs and dont add more milk when adding the final ingredients in.

This was really good, but I found that it worked better with a little more sugar (2/3 instead of 1/2) and medium grain rice. I also tried it with brown sugar and that was good too.

This is a great recipe! However, I gave it a 4 star rating because I did not follow the recipe exactly. I used the custard recipe with 2-day-old leftover chinese takeout rice. Some tips I could give: 1)DO NOT put the vanilla extract in while you heat the custard. Add it after you turn off the heat. Otherwise it will taste bitter. 2) Do not heat the custard quickly, otherwise you get scrambled eggs. If you want to be extra careful, use a double boiler or a bowl over a pot of boiling water. As soon as the custard can coat the back of the spoon, it is done. 3)With my extra-dry rice, I made the amount in the recipe and then 30 minutes later I had to make another batch of custard and mix it in since the rice soaked it all in. Making it with the precooked rice made it much easier, just next time I use dry rice, I might soak it in some warm milk first. I hope I don't sound critical--it is a great, versitile recipe. I'll definately keep it in my recipe box! Thanks for sharing!

After reading the other reviews I increased the amount of rice and added cornstarch to help with the thickening. It did manage to thicken up but it took more than twice as long, more like 25 minutes instead of ten.

We have been looking for this recipe for years. This is really good. It takes some tome to make but is definatley worth it.

This is exactly what I was looking for. Instead of uncooked rice I used left over coconut rice from dinner. Also, I used only about 1/4 the amount of milk, and added cornstarch to help thicken it up.

This is the basic recipe I use myself but I use way more rice and it's much better.

How is it possible that this recipe got a 4 star rating? In trying rice pudding for the first time, the reviews were right - too much milk, not enough rice. It took a hour to rework in process and I ended up with 3 times the rice pudding that I intended. We'll see how (if) it sets up.

This is the best rice pudding I have had since my mother used to make it.

this is way too much liquid. it had a good flavor, but i had to pour out *alot* of the liquid or it would have been rice soup.

This is OUTSTANDING! I've never tried rice pudding before, but gave this a shot. I actually liked the amount of sugar because I'm not the "sickening sweet" dessert type. I ran a little short on milk, but the consistency was perfect & it gave me a good arm workout too! It's great!

I have been searching for the perfect rice pudding recipe for some time now and I must say that I believe I have found it. I prepared this recipe for my children, 3,2 and 8 months. They all gobbled it up like nothing I have ever seen. I loved it as well. I did change some things though; I used 1 cup of long grain rice, 1 cup of sugar, 1/2 cup of whole milk combined with the egg mixture, and 1 cup of raisins. It was excellent. I will definitely be making this again, and again...... Thank you for a wonderful recipe that took me back to my childhood!

An excellant old fashioned recipe - this one is perfect if you are looking for something just like 'grandma used to make'. I increased the sugar by another 1/4 cup because my family likes it a little sweeter and also decreased the milk incorporated into the egg mixture by 1/2 cup but really this one is perfect without any changes.

This was my first attempt at making rice pudding, and I have to agree that the amount of milk called for seems like way too much. Folling the directions exactly, it took me almost 2 hours to make, and it never set up. I now have a pan full of sweetened milk and a little bit of rice in my fridge. This would probably be very good if you use less milk, or a lot more rice.

If found this to be a very good recipe with several changes: 1. I steamed the rice first, using 1 1/2 cups of rice with 1 1/2 cups of water, then adding it to the boiling milk and simmering for 10 minutes. (I ended up steaming the rice in my first batch, scooping it out of the milk, after cooking it for more than an hour). 2. I used 1 cup of sugar and a little sprinkle or two of salt, because I like things very sweet. 3. I used 1 1/2 quarts (6 cups) of milk instead of two quarts.

I made it w/o the whipped cream. It was pretty good, but not great. Not really worth the calories. Surely it would have been better with the whipped cream on top.

This is one of the best rice pudding recipes I have ever come across. Actually I have been looking for one like this for years.