Reviewed: Jan. 2, 2007

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".

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Missy

Cooking Level: Expert

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Reviewed: Oct. 17, 2005

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!

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Mrs. Incredible

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Country Club Hills, Illinois, USA

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Reviewed: Aug. 27, 2005

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

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TILDESK

Cooking Level: Beginning

Home Town: Old Washington, Ohio, USA

Living In: Athens, Ohio, USA

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Reviewed: Aug. 3, 2005

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.

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GR8PL8TS

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Feb. 13, 2005

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!

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MINCH

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Reviewed: Sep. 24, 2004

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.

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KATS31271

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Reviewed: Sep. 18, 2004

I didn't care for this recipe. I'm not familiar with rice pudding recipies, but does this call for too much milk? In all fairness, I must admit that I did not use whole milk.

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GMFBP

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Reviewed: Jun. 13, 2002

This is a great way to turn extra rice into something yummy!!

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WEEKEND CHEF

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Reviewed: Mar. 6, 2002

As a professional chef and graduate of NECI, I find this recipe brings back memories of what my grandmother made when I was young. This is an excellent recipe and should be tried by everyone. Just a note to those of you who had a problem with this recipe, bear in mid all recipes need adjustment depending on your oven, altitude above sea level, your individual taste, etc. I am sure with a little tweeking, this rice pudding would turn out 100% all the time.

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WPREECE

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Reviewed: Feb. 22, 2002

My family and I are avid rice pudding eaters. But this has got to be the WORST recipe I have ever tasted. Like other reviews mentioned: it looked bad, no flavor, too soupy, and too sweet. Bottom line...DON'T WASTE YOUR GROCERIES ON THIS ONE!!!

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NWEATHERS

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Reviewed: Mar. 23, 2001

Although I didn't make this recipe I would like to offer my comments to those who found it didn't set up. I have a similar recipe and I believe the biggest problem is the baking time. Try baking it for 1 hour or more. A knife inserted in the center should come out clean. Then you will know it is done. Also, with Rice Puddings, they will come out better with whole milk

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MARY DOMAZ

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Reviewed: Jul. 2, 2000

this recipe is worded deceptively, never really set up properly, and remained much too bland for my taste.

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CASSEIGH

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Reviewed: Jun. 29, 2000

It never set up--I ended up having to add a packet of geletan to it. It also wasn't sweet enough.

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MONTAINE

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Reviewed: May 10, 2000

Came out of the oven looking fine, but was watery and nasty looking inside. Way to sweet. P.S. I'm a retired fellow, just learning to cook. So maybe I screwed up?

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