Reviewed: May 22, 2012

This makes a huge amount of rice pudding. Also, I did not have a 2 quart baking dish (?!) so put it in a 13x9 pan. It was pretty soupy but it tasted good. My grandpa enjoyed it.

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Reviewer:

CMUBlonde

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Reviewed: May 6, 2012

I was looking for a recipe that used cooked rice. After reading several reviews, I used 2 1/4 cups milk and probably 1 1/2 cups rice - I just dumped in what I had. Everything else the same. Sprinkled the top with Pampered Chef Cinnamon Blend. We loved it. I forgot to stir after 20 minutes, so the edges were custardy, which I didn't mind. It was done perfectly in 40 minutes. I'd like to give it 5 stars, as it was just what I was looking for. But, as written, I'm afraid it would be far too soupy.

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DIANNE_WEBER

Reviewed: Apr. 17, 2012

I made this receipe this morning....the best ever. Thank you so much for sharing.

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andi

Reviewed: Mar. 20, 2012

This recipe calls for way too much milk...I would recommend 1 1/2 c. of milk instead.

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Reviewer:

Jenn

Reviewed: Nov. 24, 2011

I was very disappointed with this recipe. The measurements are definitely off. Too soupy!! I wouldn't recommend to any first timers, like myself.

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Reviewer:

mimibsweet

Reviewed: Oct. 31, 2011

This recipe turned out great! Pudding was not soupy. I cooked only for 20 min total and let sit for 20 min. But I Used 2 cups of milk and 2 1/4 cup of Rice. And 1/4 Cup of Brown sugar and Another 1/4 of sugar. So I did change it a little But even My BF who Hates Rice Pudding Ate some and Liked it!! Good Recipe

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Reviewer:

charisma75

Reviewed: Sep. 17, 2011

Tasty! Follow the adjustments from Laura's comment in 2007 and it comes out just right (2 c milk, 1.25 c cooked rice). Since I used leftover rice that had been seasoned, I left out the salt in this recipe. Also, I recommend tempering the eggs by adding a small amount of hot rice mixture to the beaten eggs and slowly adding tempered eggs to the main pot of rice.

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Reviewer:

KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

Reviewed: Aug. 9, 2011

This recipe was delicious! I baked it for an hour though, nice and creamy and great flavor!

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Reviewer:

Patrice4

Reviewed: Aug. 3, 2011

i was making some rice pudding and discovered i was out of vanilla, try subbing almond extract for the vanilla, u may be more pleased with the outcome as an alternative

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Reviewer:

Spydur0ne

Cooking Level: Professional

Home Town: Darien, Illinois, USA

Living In: Cherokee Village, Arkansas, USA

Reviewed: Jul. 10, 2011

I used this recipe today (as practice since I dont present anything I'm havent tried yet). It was wonderful. I was a little skeptical of ALL the milk. But it turned out wonderfully. One of the main things was SLOWLY adding the eggs and put the oven on 375 for the first 15-20 minutes and then about 325 for the remaining 35 minutes. Mine came out considerably think (not creamy as I thought) but not bread-thick. I'm happy with my results.

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