Reviewed: May 28, 2012

This great when you cook the rice in Whipping Cream,instead of water .And use dissolving sugar,better known as Berry Sugar,then baked in the oven until golden on top.

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Reviewer:

mcole

Home Town: Regina, Saskatchewan, Canada

Reviewed: May 28, 2012

I had and used: Jasmine rice, Rice Milk, regular raisins, picked free of stems, soaked a minute and rinsed, and Earth Balance buttery sticks. I am gluten and dairy free, and I can eat eggs. My substitutions still came out DELICIOUS! I added the sugar just before adding the raisins, egg, and a bit more rice milk.

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Reviewer:

Zee And All

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Cooking Level: Expert

Reviewed: May 27, 2012

I plump the raisins prior to adding them to the pudding by soaking them in hot water. My family used to put this into a buttered dish, sprinkle with nutmeg, dot with butter and place in the oven to brown. We also used to do this with elbow macaroni

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Reviewer:

Grammy

Reviewed: May 27, 2012

I have been looking for a rice pudding recipe of this caliber for years, and I have finally found it! This recipe finally duplicates (or betters) a recipe that competes with a (now closed) restaurant that served up the best rice putting I have ever tasted. I have come close to matching the restaurant’s recipe in the past, but “no cigar”. I now have the cigar! I made very few tweaks to this relatively simple recipe. I (as another reviewer mentioned) think it is very important to dissolve the sugar and salt in the boiling water BEFORE adding the raw rice to the boiling water. I also added 1/8 teaspoon of nutmeg (along with one scant teaspoon of vanilla extract) at the very end. My other seven rice putting recipes are now going in the trash. Thanks for sharing a great recipe!

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Reviewer:

Bill

Reviewed: May 25, 2012

Definitely make a double batch!!

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Reviewer:

WHITEHEAD15

Reviewed: May 24, 2012

wow! amazing and exactly what I wanted in a rice pudding! I followed the steps of the recipe exactly, but thought the times were a bit off. Cooking the rice and milk took about 35 minutes (not 20) and after tempering the milk/egg and adding back to the rice, it took closer to 10 minutes to get the right creamy consistency. The results were well worth the time and stirring!

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Reviewer:

j.love

Cooking Level: Intermediate

Home Town: Charlevoix, Michigan, USA

Living In: Las Vegas, Nevada, USA

Reviewed: May 23, 2012

This is a wildly delicious recipe! Definitely a wonderful comfort food. The first time I made it was for company so I doubled the recipe. The only change I made was that I used 1% low fat milk. It got raves, and I had plenty left over for my friends to take home and leftovers for myself. It thickens so much after sitting in the fridge that I like to reheat it with a little low fat milk. And we all liked it with a little Reddi-whip on top.

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