Brown Rice Pudding Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 10, 2011
Can't be better. I skipped the egg yolks and I love brown rice pudding even more than regular white. Thanks for a fabulous recipe.
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Reviewed: Jun. 5, 2011
I used Uncle Beans brown rice and it takes about 20 minutes and it's done. I added the raisins with a little liquid still remaining. I don't understand how you can keep cooking rice with no liquid after adding the raisins. Anyway, after adding the raisins I cooked another 5 minutes. Maybe I should have done the full 10. I add the egg yolk mixture but after cooking and stirring it started to separate. I think the reason was because I still had liquid in my pan. I added some more milk to help the separating problem. This recipe was a little sweet/rich for me but still good.
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Cooking Level: Professional

Home Town: Dallas, Texas, USA
Living In: Seattle, Washington, USA

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Reviewed: Apr. 10, 2011
Followed the directions as written. It is a very tasty, rich pudding. Definitely a keeper.
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Reviewed: Mar. 6, 2011
This was a wonderful dish! I did make some changes... Didn't have any heavy cream so I substitued the cream and water for 2% milk and had to cook it for about 1hr 45min before all the liquid was absorbed. I added raisins and apples and it was DELICIOUS. The second time I made it I only put in half the sugar and you couldn't tell. Will absolutely make again!
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Reviewed: Mar. 2, 2011
very good, loved it
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Reviewed: Feb. 6, 2011
yummy we ate it on super bowl sunday
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