Reviewer:

Reviewed: Feb. 14, 2013

My husband is a big fan of rice pudding, and after some research I decided to give this recipe a try. The directions were easy to follow and the end results were delicious. My husband went back for seconds, so I will be making this again! I did let the milk and egg reach room temperature before using them.

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Reviewer:

Karen M.

Reviewed: Feb. 13, 2013

With cinnamon this is a great recipe! I do not use 2 pots to cook this, instead I temper both the milk and eggs when adding them to the pot of rice, just add a few spoonfulls of hot rice to the milk and egg before adding them and it will not curdle or leave chunks of cooked eggs like some reviewers stated. I also like to add a pinch of nutmeg (more than a pinch will ruin this recipe, I learned that the hard way). The second time I made this I significantly reduced the sugar and replaced it with baking Splenda, I couldn't tell the difference.. In the end this recipe is pretty good the way it is, but adding cinnamon makes it a 5 star for me.

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Reviewer:

Lian

Cooking Level: Intermediate

Home Town: Lacombe, Alberta, Canada

Reviewed: Feb. 10, 2013

Sub with brown rice, almond milk, coconut butter. Added cinnamon, nutmeg on top of all the other ingredients. It did take a little longer to cook though.....Delish!

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Reviewer:

Shannon

Reviewed: Feb. 10, 2013

Delicious. I did make a few substitutions. I substituted 1 cup of 1/2 and 1/2 for one cup of the milk. I also left out the raisins, used brown rice and increased the sugar to 1/2 cup

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Reviewer:

jean

Cooking Level: Expert

Reviewed: Feb. 10, 2013

Love this recipe. It was very creamy.

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Reviewer:

Bjd55

Reviewed: Feb. 9, 2013

My daughter and I loved it! To us, it tasted just like the store bought rice pudding in the ridiculously small teaser containers. The only thing I did differently was I've never been able to cook successful rice on the stove; so I microwaved 1 cup rice to 2 cups water 20 minutes, perfect rice. And I stirred in the egg/milk mixture to the rice in a cold pot bringing it to a simmer so there would be no chance of the egg cooking and ruining the pudding. This really made our mouth happy!

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Reviewer:

Doni

Reviewed: Feb. 9, 2013

Just made this as something to do after the blizzard of 2013. It was really good! I followed the steps exactly as written, and it turned out perfectly!! Very creamy.

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