Reviewed: Jan. 3, 2009

This recipe was a tad too much. I cut the sugar to 1 cup, (It still may take a little less sugar ¾ or ½ cup may suffice.) the milk to 2 cups and the egg amount to 3. I kept all of the other ingredients the same. It cut the cooking time down also. I cooked in the oven for a total of 35 minutes stirring every 10 min to keep the rice from burning and sticking to the bottom. I also added 2 cinnamon sticks while cooking. This way so far it turned out perfect! I then added cinnamon to top and refrigerated it.

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momontherun

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Reviewed: Sep. 17, 2008

This recipe was simple to make, but definetly needed to be cooked for at least 1 hour. Next time I make it I will cut the sugar to 1 1/2 cups. Original recipe was way to sweet. I also added 1 tsp. of cinnamon.

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lovetocook

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Reviewed: Mar. 9, 2008

This recipe is flawed. First, although there is no mention of water in the ingredients list, the first step of the directions instructs you to "bring water to a boil". What water? I just used the amount of water recommended for cooking the rice, but then when it turned out so soupy I began to wonder if I had used too much. Unfortunately, I did not read through all of the reviews before I made it and therefore did not know I needed to bake it for 1-1/2 hours. I let it go for 1 hour before the bottom started burning. The end result is a (sickly sweet) soupy mixture with clumps of gooey, partially burned rice. Oh yeah, and it could use some cinnamon. I'll try another recipe next time.

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Texas2Step

Cooking Level: Expert

Home Town: Sterling, New York, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 24, 2008

As written, this recipe is deficient. It was soupy and the bottom was overcooked. A larger shallower dish or longer baking time at a lower temperature might have fixed it. I will try again

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ROCKET48

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Reviewed: Feb. 12, 2008

Great! I reduced the milk and omtted the flour and used Splenda (1 cup). Still great but faster and lower calorie

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SCOTANDPATRICIA

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

I loved this recipe but lowered the caloric content. I used all Splenda instead of sugar and 1% milk instead of whole milk. I added the cinnamon as recommended. That was a great touch. I too had to bake it for 1 1/2 hours to get the desired consistancy. Delicious and virtually guilt free~

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bornagainrainbow

Cooking Level: Beginning

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Reviewed: Nov. 8, 2007

I added the time to cook like the others. I would suggest stirring at least once while it cooked since all my rice was at the bottom and the pudding mostly on top.

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Dora

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Reviewed: Oct. 4, 2007

Excellent recipe. You can change the 2 cups sugar to 1/2 or 1 and so its not so soupy, cook in a bigger baking dish. Other then that its very very good.Thanx

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Barbara L.

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Reviewed: Dec. 26, 2005

The flavor was great, but the mixture ended up dry and the rice was mushy. I will not be making this again.

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Jeanie

Cooking Level: Intermediate

Home Town: Oakland, New Jersey, USA

Living In: Troy, Montana, USA

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Reviewed: Mar. 25, 2005

this was a VERY VERY sweet rice pudding, I wouldn't try it again

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SREIDY

Cooking Level: Intermediate

Living In: Silver Spring, Maryland, USA

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Reviewed: Aug. 12, 2003

Didn't taste too bad, but the texture didn't work for me (too eggy). I will keep looking.

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Jun. 26, 2002

Rice Pudding is usually easy to make. We left out the raisins, but it was just too sweet.

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CATHERINE BADGER

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Reviewed: Jan. 25, 2002

Since the majority of people were baking this 1-1/2 hours, I did the same. I also added for flavor 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cinamon to make it taste so much better. These ingredients were used in other recipes so I just added it to this one.

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Michelle Nordlof

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Reviewed: Dec. 9, 2001

My grandma used to make rice pudding all the time, and this recipe tastes just like hers did. It was great, although the baking time takes longer than 30 minutes. About an hour and 1/2 was how long I cooked it. I used this recipe with left over rice, and it was perfect. The kids had never had rice pudding before. They loved it.

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AUNT LOLA

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Reviewed: Sep. 26, 2001

Wonderful recipe. I omitted the raisins. I baked it for about an hour and a half to get it to have the right texture.

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NOAHS_MOMMIE

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Reviewed: Jan. 2, 2001

The recipe is wonderful, but I had to cook it at 350 degrees for about 1 2/2 hours to get it soft-set and custard-like. Baked according to directions it was really really soupy.

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