Reviewed: Mar. 16, 2011

This is a great recipe. It is exactly what I am looking for. I made it exactly as stated but did not add the raisins or spices since my family does not like raisins and they like to add cinnamon to the top. I did not have a double boiler and this came out great being cooked directly on the stove top. There was no sticking to the bottom of the pan. The only mistake I made was cooking it a little too long. I cooked the pudding for about 45 minutes. It came out a little thicker than I wanted, so next time I will cut the cooking time by a few minutes. Great recipe! Thanks!

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2 users found this review helpful

Reviewer:

BAGHDIG

Reviewed: Feb. 15, 2011

This is a great recipe. I do not have a double broiler, so I add the sugar at the end with the vanilla. This prevents scorching when using a regular saucepan.

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11 users found this review helpful

Reviewer:

Reviewed: Mar. 19, 2010

I followed the directions, but did not use a double boiler. The receipe turned out fine in exactly the time specified. The result was good, but not remarkable. A fine standard rice pudding.

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7 users found this review helpful

Reviewer:

elizabeth_atl

Reviewed: Feb. 26, 2010

So happy to try a stovetop variety, and had never considered a double-boiler. Brilliant!

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4 users found this review helpful

Reviewer:

Lisa Pologeorgis

Reviewed: Apr. 11, 2009

Made this Vegan! I substituted soy milk and it came out great! It did take a long time to cook, but that may be because I didn't have a double boiler so I made one out of a wok and saucepan.

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3 users found this review helpful

Reviewer:

tamato

Reviewed: Feb. 22, 2009

Rice pudding is my ultimate comfort food. Whenever I'm sick, had a bad day, or it's cold outside, I go to make this. This recipe is essentially the same as my grandma's, which my family has been making for years. Using a double boiler is great because you don't have to constantly stir to prevent scorching. We prefer to use regular raisins and sprinkle cinnamon (instead of nutmeg) on top. I've never had a problem with the rice not being cooked enough, it's usually perfect after 1 hour of cooking.

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6 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Dec. 5, 2008

Simple and easy recipe to make. Tastes great.

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3 users found this review helpful

Reviewer:

Gaix

Reviewed: Apr. 4, 2008

This needs rice pudding needs something more for flavor as the taste was dull. Also some of the rice was still uncooked after constantly stirring/cooking for 90min. I had to throw away the entire thing =o(

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3 users found this review helpful

Reviewer:

Kandiee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jan. 21, 2008

Rice pudding is a hit with my husband anytime and this recipe was very good. I reduced the sugar just a tad....1/2C. less 1T. It was just sweet enough this way. I always use whole milk. Using skim or even 2% does reduce the creaminess. Thanks

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8 users found this review helpful

Reviewer:

veggiemommie

Cooking Level: Expert

Home Town: Manchester, Maryland, USA

Reviewed: Apr. 8, 2007

I have loved this recipe for years. I finally found it again after my husband requested it. This is such a delicious version, and for our friends who have an egg allergy, this is perfect for dessert in a martini glass, served with a cinnamon stick and an orange wedge (or an orange wheel if you know what that is). If you don't have a large-enough double boiler, do it over a low/med flame and stir every 2-4 minutes; more toward the end, as it thickens you'll need to prevent it from sticking to your pot. Also, if you don't have a DB, use a heavy-bottomed (not the pressed aluminum) pan. This is to ensure that your pudding comes out, instead of burning in a ring on the bottm of your pan. I do give this a 5 for ease, flavor and not heating up my house in the summer. :)

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9 users found this review helpful