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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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2 users found this review helpful

Reviewer:

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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9 users found this review helpful

Reviewer:

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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4 users found this review helpful

Reviewer:

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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Reviewer:

Jeanie

	Cooking Level: Beginning 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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4 users found this review helpful

Reviewer:

SREIDY

	Cooking Level: Intermediate Living In: Silver Spring, Maryland, USA
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Reviewed: Oct. 9, 2003

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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10 users found this review helpful

Reviewer:

Michelle Nordlof


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Reviewed: Oct. 9, 2003

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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6 users found this review helpful

Reviewer:

AUNT LOLA


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Reviewed: Oct. 9, 2003

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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Reviewer:

NOAHS_MOMMIE


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Reviewed: Oct. 9, 2003

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

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Reviewer:

K_HUFF

	Cooking Level: Intermediate Home Town: Albion, Illinois, USA Living In: Grayslake, Illinois, USA
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Reviewed: Oct. 9, 2003

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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8 users found this review helpful

Reviewer:

WATERCOLOR2


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Reviewed: Oct. 9, 2003

This is the perfect rice pudding recipe. Man do I love this site !!!

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5 users found this review helpful

Reviewer:

LillysMom


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Reviewed: Oct. 9, 2003

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

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7 users found this review helpful

Reviewer:

CATHERINE BADGER


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