I saw this reviewed and thought, wow, it's been so very long since I had good rice pudding. So, with all the ingredients on hand, I made it. I used skim milk for 7 cups and 1 cup of fat free 1/2 & 1/2. I used an 8 qt stock pot and if not careful, the milk does foam up over the lid, so be careful. I did bring this to a boil, turn down the heat and covered for 70 minutes, making the mixture very thick. I stirred it with a wire whisk every 7-8 minutes, easy enough as I was in the kitchen doing other things. This is truly as creamy and custardy as I thought it should be. I like it served cold and will surely make this again.
Was this review helpful?
1 user found this review helpful
I saw this reviewed and thought, wow, it's been so very long since I had good rice pudding. ...