Creamy Rice Pudding
So this is second time trying this recipe. The first time I had some problems when I tried to double the recipe and didn't do it correctly. This time I followed the recipe as written. I used whole milk, medium grained rice, cinnamon stick and vanilla bean. What I learned from the first time is I cooked it too long. I prefer my pudding to be custardy. The first time, I cooked it till it was nice and thick, however, when it cooled down, it was a little harder than I liked. This time, I cooked it till it started to thicken, which was shorter an 15 min. Maybe because I used whole milk. Either way, the consistency was better the second time. Also, I used the egg yolk instead of the whole egg because I learned that from somewhere. Don't remember where. The taste is great. Some reviews stated it was too sweet, however, I noticed that after it cooled down, the sweetness was not as strong. Oh, i used condensed milk to help sweetened it the first time,
which made it really creamy. So now the second time around, the consistency is better and the taste is dee-lish. I would definitely use this recipe again.
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Dec. 28, 2012