Reviewer:

chrisp56

Reviewed: Sep. 13, 2012

taste good had to cook it longer to get less watery

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Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: Aug. 23, 2011

I had just the tiniest bit of 'scrambled egg', but I think if I had taken the time to incorporate the eggs and milk, that might not have happened. As it was, scrambled wasn't obvious--I was looking for it after reading the other reviews. Mine was a little watery. Maybe just a couple of more minutes or whole milk would have helped. Pretty good, though; a keeper for me. :)

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Reviewer:

JanetC

Reviewed: Aug. 1, 2011

The recipe didn't work at all :( The milk and the rice didn't mix well and it's way too watery, and there was even a layer of melted butter on top not absorbed by the rice! Even when i halved the sugar the sweetness was cloying, and the milk curdled. It was overall a disappointment..

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Reviewer:

defish

Cooking Level: Beginning

Reviewed: Mar. 24, 2011

After reading other reviews (and not wanting to disappoint my sick grandson) I increased the rice to 2 cups and doubled the cinnamon. It baked about an hour and 15 min, then I stirred a cup of milk in once it cooled a bit and its perfect!

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Reviewer:

Susan3781

Cooking Level: Expert

Home Town: Belleville, New Jersey, USA

Reviewed: Jan. 14, 2011

I had cooked rice in the fridge, so I skipped step one. After reading the other reviews, I started with all cool ingredients. I thought this would avoid the "scrambled eggs" in the pudding. I followed the recipe exactly but halved it and baked in an 8X8 dish. The resulting dessert took 90 minutes to bake, and I wouldn't really call it pudding. I wouldn't call it custard either. I stirred this several times while it was baking (also thinking this would cut down on scrambled eggs). When I finally did remove it from the oven, it was covered with a layer of grease. I had to blot this with a paper towel. After sitting, the mixture did firm up a bit. The rice took on a brown tint from the raisins, and it was full of little bits of - yup - scrambled egg. This was extremely sweet, so I would recommend cutting the sugar by half. I think I will go back to stove-top rice pudding. I don't know that it's just this recipe - I think I just prefer the creamy texture of stove-top. Thanks for the recipe.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Aug. 7, 2010

I used 3 cups rice, 4 cups milk and 3 eggs, rest as written. Very good!

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Reviewer:

LISAMR

Cooking Level: Expert

Home Town: Kelso, Washington, USA

Reviewed: Mar. 29, 2010

Great Recipe! Some suggestions after making this..use short grain rice because it is sticky. Long grain rice stays separated and may cause the separating of the eggs that some reviews mentioned. Also, if your rice and melted butter are too hot the eggs will begin cooking before you get the dish in the oven. Temper the eggs ( adding beaten eggs to just a small amount of rice and milk, then add to the rest of the ingredients) I also used only one cup of sugar since the raisins can be very sweet in a baked recipe.

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Reviewer:

emmajane

Reviewed: Mar. 14, 2010

Good recipe, but anyone who has problems with it should know eggs coagulate(cook) at 140* F, so when rice is cooked and added to liquid that is why eggs curdle because rice is too hot But overall good recipe.

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3 users found this review helpful