Jul 17, 2009
I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to boil for a few minutes every now and then, and the rice was still hard. To try and figure out why, I looked at my Grandma's tried-and-true rice pudding recipe. With hers, the rice is cooked as normal in water first. When the water is nearly gone, then the milk is added and cooked on medium low so it bubbles, but doesn't boil. Stir every 10-15 minutes, adding about 1 cup of milk when it starts to get thick. Do this for about 1 hour, until the rice looks creamy and the kernels are barely there. Add the sugar in the last 5 minutes.
—timbertiger
