Ridiculously moist, very easy to put together in a pinch, and great for people with allergies. For people who are used to the depth of flavor present when eggs and milk and butter are used, you won't find them here, so expect an altogether different flavor of cake. I made 24 cupcakes and a teddy bear silicone cake (would fit a 9x9 pan) in very little time. Cupcakes took 15 minutes for me. Bear took 25. Toothpick it if you're not sure. Thank you for this!

Reviewed On: Oct. 10, 2011

It is fantastic with the ratios as written, but the technique needed some tweaking. If you can, use short-grain rice; the texture will be even creamier, and you could probably omit the egg entirely if you wanted to. First, add the salt to the rice as it's cooking the first time. Second, add the vanilla (or scrape out a vanilla bean) and spice if you're using it, such as a cinnamon stick or even just plain ground cinnamon, to the rice with the milk; the rice will soak up the flavor. Third, temper the beaten egg and milk with little bits of hot rice mixture until it's about half and half, THEN add it to the pudding. Fourth, add the sugar with the egg, not before. Also, if you're adding raisins, try soaking them in hot water before adding them; otherwise they will soak up any remaining liquid. The butter really isn't necessary, but if you're going for rich it doesn't hurt it a bit! Thanks for offering this recipe up, Erica.

Reviewed On: Sep. 4, 2010

It was pretty good, given the gritty texture you'd expect from adding oatmeal. There are changes I'd make to it to make it better: use frozen peaches (put them in first), plain rolled oats, skip the sucralose and use a little honey instead, plain yogurt, and only enough milk to almost cover the fruit. Also, I'd add some ground flax seed for omegas. Thanks for the idea!

Reviewed On: Jul. 21, 2010