Reviewed: Oct. 24, 2009

icooked it about a 1/2 hour longer. so it was alittle brown. it was excellent.

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Reviewed: Oct. 4, 2009

Thanks PamelaSchulz for this recipe. Changes made: 1 cup of rice and only 5 eggs. I baked for 1 hour other than that I followed the recipe as it is. I will be making again and thanks for sharing. :0)

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Jul. 8, 2007

Even though I thought this was way too much liquid to put into a rice pudding recipe that only called for 3/4 cup rice, I decided to try it anyway. Sadly, I was right. This recipe cooked up to be a liquid mess. In the future, I would either halve the liquid, or double the rice. Hope you have better luck with it.

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MRODRIQUES

Cooking Level: Expert

Home Town: Peekskill, New York, USA

Living In: Shrub Oak, New York, USA

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Reviewed: Dec. 10, 2006

Before the 45 min. baking time was up I pulled it out, added cinnamon & stirred very well due to the layer of liquid that covered the top. After allowing it to bake for a while longer it really came out well. I suggest preparing the recipe but only bake about 1/3 of the mixture & refrigerate the rest until desired.

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alikababyandalanalei

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Reviewed: Feb. 15, 2006

Almost thought this could turn out creamy. Very disappointed as it came out like a cooked slab of egg whites with rice in it - like a custard that couldn't hold it's form. Water separated from it that I tried to drain. I ended up throwing it out - what a waste. Next time I'll stick to my stovetop recipies.

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Haute Mama

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Reviewed: Feb. 13, 2006

Perhaps I did something wrong, but this pudding didn't turn out very well. The pudding seperated into an eggy quiche texture and liquid. Tasted alright but the texture was not what I had in mind at all and I didn't even bother saving the rest (and there was a ton). Definitely would not make again.

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LindsayL77

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Reviewed: Feb. 28, 2005

good but very eggy. I added nutmeg but i think it needed a little cinnamon. won't make again.

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CARLA29

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Reviewed: Dec. 23, 2004

Very yummy. Also very filling.

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BUNNYSLUG

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Reviewed: Dec. 9, 2004

For me, this recipe was too eggy. It came out like a sloppy caramel custard with rice. Although my husband preferred this recipe to the others I tried, and it is by all means tasty, I won't do it again!

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SWAKIE

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Reviewed: Nov. 26, 2004

I made this for Thanksgiving dinner. The family raved about it. So rich and creamy, I'll make it again.

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ARETHAB1

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Reviewed: Nov. 13, 2004

I have made this 3x's already! Like mom's but far less dry. Nice and custardy but still firm. Only thing I noticed was the cooking time is pretty far off. Ovens do vary but this took at least 1.5 hours until it wasn't jiggly anymore for me each time i made it. Not at all a big deal and worth every minute of cooking time!

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