The only reason I made this was because I had leftover rice from Chinese food a few days before. The rice was almost rock hard in its original container, so I heated up some water to soften the rice and drained the excess water out. Measured out 1 1/2 cups of rice and started from there. I am gluten-intolerant, so rice is a big part of my diet, but I had never before thought of making rice pudding. I had all the ingredients, so I thought, "why not?" My mom made it when I was a kid, but I couldn't remember if I liked it or not. In fact, as this was cooking, I wondered if it was going to be a waste of time and ingredients, because it wasn't looking all that great. I followed the recipe to a "t", except for the rice cooking directions. I was hesitant to take my first bite, but YUM! I'm eating it hot out of the pan right now! I don't think it has as creamy of a texture as it could be, maybe due to the rice I used and how stale it was when I used it, but it is still delicious, and healthy! The only thing I added was a dash of cinnamon. Besides that, followed it exactly. Will make again. The only reason I gave it just 4 stars is because of the texture, but if I make it again with fresh rice, it will probably 5-star worthy. Thanks for the recipe!
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The only reason I made this was because I had leftover rice from Chinese food a few days...