I read the other reviews so when i made this one I used 1cp whipping cream, about 2cups milk, 1 and 1/4 cup rice, and I like cinnamon so i didnt use nutmeg. I thought it turned out wonderful, We loved it! I will for sure make this again.

I should have read other reviews before making this one....way too much milk! I could only serve it to my 12 month old son and even then I had to dish it out with a slotted spoon to drain the liquid away. Good flavour though and it was easy to make.

Perfect base. Possibilities endless. Topings???

Rice soup. Good flavor though. I like my rice pudding more dence so at 30 min. I added a packet of instant vanilla pudding and cooked for anouther 30 or so min. Word of advise just check on it every 20 min or so and do the knife test... if it comes out clean get the spoon and a bowl and take some to the kids. Oh I also used soy milk instead of the cow milk and wild rice so it had more color and flavor to it. Yum

I can't imagine what the other reviewers were thinking when they gave this great reviews - they must not have ever had truly good rice pudding before. Did anyone ACTUALLY make this recipe before reviewing it? I did - don't waste your time or ingredients.

This is a great use for leftover rice from chinease take out since this recipe calls for already cooked rice...many do not. I used a cinnamin spice blend (which I believe has nutmeg in it) and I used more than recipe called for (I LOVE cinnamin). I also added more rice since many reviewers stated it was too much like soup. Since I am about 1800 feet above sea level and have a 20+ year old wall oven, I usually have to adjust my baking times, so I baked this a full hour. I also used another reviewers hint and tested for "doneness" with a knife inserted in the middle. The recipe turned out yummy, and I will keep it on hand for future rice leftovers. I would be more apt to call it a rice pudding casserole...if you are thinking of pudding consistency, it isn't like that, and you will be disappointed. It seems to have more of a custard consistency when cooked completely through. If you are hesitant to try this based on other reviews, please keep in mind that every recipe, even recipes from world famous chefs, need to be adjusted for personal taste. Would I give him a bad review simply because his dish was too spicy, no way! I overlook poor ratings that are based on personal preference (such as "too bland, too sweet, too spicy, too moist, too dry".

I was looking for a recipe that called for cooked rice instead of mine which calls for uncooked. Thanks to the review that said use 2 C milk mine did not turn out too runny. But the rice ended up breaking down into a watery mess. In the end though my boyfriend and his friends ate it up and loved it. I guess that is what matters!

Ok, having tried others on this site with disasterous results, this one shows the most promise!! Use 2c milk, and 1 1/4 c of COOKED rice, all else as is in the recipe. Finally, no rice soup and a tasty dessert.

I wish I had read the reviews before I tried this version of "rice pudding"...lesson learned. I did save the dish by thickening with 2 tsp of corn starch diluted w/ carmel coffee creamer. Still was not as good as "Mom's".

This is one time "Mom" needs a new cookbook. As everyone else has said...this is rice soup. I followed the recipe and there is WAY too much milk in here. I added cinnamon to the mix and cooked it 70 minutes and still to have soup. Ran to Jewel afterwards (our local grocery store chain) and had real tasty rice pudding.

After reading the reviews that said this recipe is too soupy I adjusted the milk. Instead of using a quart of milk, I used 1 (12 oz.) can of evaporated milk and 1/2 cup of 2% milk. The pudding came out thick and creamy. I do disagree with those who say it is too sweet...I think it would taste better with a little bit more sugar, but I have a HUGE sweet tooth!

sweet enough, but like the others, way too soupy. Next time Id definitly use less milk. But good none the less!

I used long grain brown and wild rice, spenda in place of sugar and skim milk changing the measurements to 2 C milk, 1 1/4 C rice, 1/2 C splenda. This is a delicious recipe! I baked mine for 40 minutes at 350 turning out beautifully set and I ate it guilt-free!

I was looking for a good recipe for rice pudding cuz its so expensive in the store!I figured i'd try the first one i found and i wasn't disapointed!The only complaint i have is that its too soupy, guess next time i'll cut back on the milk.