Reviewed: May 19, 2011

I had to change a little based on what I had on hand. Instead of cream which I didn't have I used a can of condensed milk and just didn't add the sugar. Turned out thick and creamy and was amazing! I added the cinnamon and raisins to it as well.

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2 users found this review helpful

Reviewer:

madcookinmama

Reviewed: May 2, 2011

I'm giving this 5 stars because it's creamy and delicious. I made some changes though. I added raisins at the same time I added the eggs and a splash of vanilla at the very end. Also, I halved the sugar. I didn't read all the reviews, but none of the ones I read said anything about the high sugar content. We like things sweet, but this would have been two sweet for us. I only used 1 cup of sugar.

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Reviewer:

Kosovo cook

Reviewed: Apr. 26, 2011

Dude! Definitely the best rice pudding I've EVER had. I usually cook & bake with all sorts of alcohols/liquers. So, it was not out of the ordinary for me to add Kahlua to this already outstanding recipe. I used about a half cup of Kahlua in place of milk in the same portion. I also used only one Tbs of cinnamon for more of a subtle taste. All who have tried it, raved. ~~ Thank you so much for sharing this recipe!! ~~

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Reviewer:

duncansulima

Reviewed: Apr. 17, 2011

THIS IS MORE LIKE A BREAKFAST KIND OF MEAL NOT A DESERT, IT IS MORE LIKE A MEXICAN BREAKFAST

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3 users found this review helpful

Reviewer:

Artisha Pacheco

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Modesto, California, USA

Reviewed: Apr. 9, 2011

I just made this and it is absolutely divine! I can't wait to taste it tomorrow when it has been refrigerated. I used coconut oil instead of butter, so no need for vanilla. Added a yummy accent. I also misread the directions. I added the sugar before the milk and rice mixture simmered. Everything turned out fine. Thank you so much! Definitely worth the time. Excuse me while I go back to my warm pudding!

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1 user found this review helpful

Reviewer:

CHARISSALYNN

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Mar. 10, 2011

I've been making rice pudding for over 20 years, but I decided to try for one creamier than before. This recipe is EXCELLENT! However, it boils over very easily in step #1, so use a VERY large pot! Tinychef is right--this recipe is well worth a little extra time.

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Reviewer:

Melissa M.

Reviewed: Feb. 24, 2011

This is so delicious I have made it twice now and have gotten compliments from all the guests. It really makes a lot so the 2nd time I cut the recipe in half. Do put in all the cinnamon and I added raisins.

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1 user found this review helpful

Reviewer:

graceful

Reviewed: Jan. 13, 2011

I cut this recipe in half. I don't normally keep whole milk on hand but I did have fat free evaporated milk so I used that. I also used fat free half-n-half. That did not affect the end product at all. I took another reviewer's suggestion and added a teaspoon of pure vanilla extract at the end of cooking time. This was so good. SO. GOOD. The vanilla was absolutely necessary. Next time, I might cut back a little on the cinnamon and add a little nutmeg, but that's not reflective of the recipe only a personal choice. This was a great way for me to make a dessert for tonight with on hand ingredients and wasn't expensive for me to make at all plus it was decadent but lower in calories. I'd like to make this dessert to have warm after dinner next time because I think it's better warm. NOTE: Take your time when you temper the eggs with the hot custard so you don't get scrambled eggs in your pudding. It's best to take your time.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 12, 2011

I made this pudding tonight and it came out really really good. Only thing is that I poured the egg mixture in too fast and the eggs did start cooking w/ the heat of the rice mixture in the pot. It still tastes really good though. I did tweak it a little and i only added in 1 tablespoon of cinnamon and I also added in 1/4 of a teaspoon of vanilla. Came out nice and thick and really yummy. Next time I will be more careful when adding in the eggs ;)

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Reviewer:

sugarmama992002

Reviewed: Jan. 4, 2011

This really was amazing! I was nervous, as I've never had rice pudding turn out well. I would add more rice next time, as it turns out to be more like a custard with some rice in it.

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9 users found this review helpful