Reviewed: May 7, 2010

this recipe is not very good at all. theres too much sugar in it, the rice didn't cook at the temperature listed, I had to start over.

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Reviewer:

tms

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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Reviewer:

momontherun

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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Reviewer:

lovetocook

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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Reviewer:

Texas2Step

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sterling, New York, USA

Living In: Houston, Texas, USA

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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Reviewer:

ROCKET48

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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Reviewer:

SCOTANDPATRICIA

Cooking Level: Intermediate

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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Reviewer:

bornagainrainbow

Cooking Level: Beginning

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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Reviewer:

Dora

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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